Key Responsibilities
* Lead a section ensuring consistent quality and execution
* Assist with prep planning, menu execution, and service coordination
* Support Sous Chefs and Head Chef during high‐volume services
* Supervise and mentor junior chefs and kitchen hands
* Maintain food safety, hygiene, and compliance standards
* Manage stock, prep levels, and minimise wastage
* Run a section during à la carte service, ensuring quality and consistency
* Execute dishes to a high standard in a fast‐paced service environment
* Assist with prep, ordering, and stock control
* Maintain strong service standards and attention to detail
* Work closely with the kitchen team to deliver a cohesive guest experience
Skills and Experiences
* Proven experience as a Chef de Partie in restaurants, hotels, or high‐volume venues
* Strong organisational skills and ability to perform under pressure
* Confident running a section and contributing to team performance
* Passion for quality food, presentation, and consistency
* Solid understanding of food safety, HACCP, and compliance
* Flexible availability, including evenings, weekends, and public holidays
* Must have a food handler's certificate (supervisor)
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