Chef de Partie

No.124 by GuestHouse, Brighton; Brighton; On-site; GBP 17,000 - 25,000; Part time

Benefits offered by this job

Home-like setting

Close-knit team

Competitive pay

Birthday day off

No split shifts

Paid breaks

Free meal on shift

Hotel/restaurant/spa discounts

Job summary

PearlyCow Brighton is seeking a Chef de Partie to join a fast-paced, barbecue-and-seafood focused kitchen by the sea in Brighton. This is a part‑time role at 30 hours per week, including evenings and weekends.

You will run your own section, prep ingredients with precision, and cook dishes to spec under pressure. You’ll support Head and Sous Chefs and mentor junior staff while keeping your station clean and ready for action.

Qualifications

• Experience running a section in a fast-paced kitchen.
• Ability to prep ingredients precisely with flair.
• Strong plating and garnish presentation.
• Works well in a team; supports Head/Sous Chefs.
• Mentors junior staff to share skills.

Responsibilities

• Run your own section (grill, garnish, or fish as applicable).
• Prep ingredients with precision and flair.
• Cook dishes to spec under pressure, calmly.
• Support Head and Sous Chefs to maintain service standards.
• Train and mentor junior staff.
• Keep station clean, organized and ready for action.

Skills

Own section leadership

Busy kitchen experience

Plating skills

Teamwork

Mentoring juniors

Job description

HelloBrighton

PearlyCow Brighton is now on the lookout for our next Chef de Partie.

Areyou the kind of chef who knows their ribeye from their rump, can sear scallopslike a sea god, and believes béarnaise is a love language? Then we want you onour line.

PearlyCow is an independent collection of grill restaurants in Brighton, York and Margate,were we serve up the most indulgent cuts of meat and the freshest fish ingorgeous settings, where you’ll feel right at home. Our kitchen is fast-paced,passionate, and just a little bit fiery (in the best way). Please note this vacancy is for 30 hours per week (inclusive of evenings and weekends)

Whatyou’ll bring doing:

• Running your own section like a boss —whether it’s grill, garnish, or fish (or wherever your skills lie)
• Prepping ingredients with precision andflair
• Cooking dishes to spec perfection,consistently and calmly under pressure
• Supporting our Head and Sous Chefs inkeeping service smooth and standards sky-high
• Training and mentoring junior staff(because greatness should be shared)
• Keeping your station clean, organised,and ready for action

Whatyou’ll bring to the table:

• A sharp knife and even sharper skills
• Experience in a busy kitchen (bonuspoints if you’ve danced with a lobster)
• A cool head under pressure and a warmheart for teamwork
• The ability to plate like Picasso andprep like a ninja
• A sense of humour and a love for Brighton’s quirkycharm.
• Reliability, punctuality, and a passionfor hospitality.

Ifyour aspiration is to work for a company that understands you and trusts yourinstincts when it comes to hospitality and you’ve been looking for this kind ofrole for a while. Guess what, we’ve been looking for you too!

What’sin it for you!

• Work in a stylish, intimate restaurantthat feels more like a home than a collection of restaurants.
• Be part of a small, close-knit team whereyour ideas matter.
• Competitive pay, and plenty ofguest-powered stories.
• An extra holiday day for your birthday.
• No split shifts
• All breaks are paid.
• Our team have their own team room - withtheir own pantry full of food, to use whenever they like. Grab a snack! Plus,get a free meal on shift.
• You can stay/dine with your family andfriends in any of our hotels/restaurants/spas at a great discount.
• The satisfaction of turning a city breakinto a cherished memory.

Ifyou’re ready to cook with the best, by the beach, and be part of somethingexciting,. Your next chapter starts with a sharp knifeand a splash of sea air.