Chef De Partie

ESS; Chatham; On-site; GBP 40,000 - 60,000; Part time

Job summary

A leading catering service provider in Chatham is seeking an experienced Chef de Partie to join the team at Brompton Barracks. In this role, you will oversee kitchen operations, ensuring high-quality food preparation and compliance with safety regulations. The ideal candidate has a passion for cooking and will also provide leadership and support to kitchen staff. This position offers a 35-hour work week at £15.40 per hour, with a rotating shift pattern. Join us to further develop your culinary skills in a professional kitchen environment.

Qualifications

• Experience in a professional kitchen environment.
• Strong commitment to food safety and hygiene.
• Ability to work effectively within a team.

Responsibilities

• Oversee kitchen operations in the absence of the Head Chef.
• Ensure high-quality food preparation according to company standards.
• Maintain food safety and hygiene compliance.

Skills

High-quality food preparation

Team leadership

Food safety compliance

Organizational skills

Communication skills

Job description

Chef de Partie - Brompton Barracks

£15.40 per hour | 35 hours per week

(This is a 5-days-in-7 contract. Shifts may vary with notice depending on operational requirements.)

Shift Pattern

• 5 days over 7
• Early Shift 5 : 30-14 : 00
• Late Shift 11 : 15-19 : 15

We are seeking a committed and skilled Chef de Partie to join our catering team at Brompton Barracks. This role is ideal for someone who is passionate about producing high‑quality food, enjoys working in a professional kitchen environment, and is looking to further develop their culinary skills.

Key Responsibilities

• Oversee all operational aspects of the kitchen and team in the absence of the Head Chef.
• Ensure all kitchen staff are preparing and presenting high-quality food that meets Company Standards.
• Maintain strict compliance with food safety and hygiene regulations.
• Lead by example, ensuring the kitchen is always clean, organised, and presentable.
• Provide hands‑on leadership, guidance, and support to all kitchen staff.
• Assist with recruitment activities, including interviews and trial shifts for Second Chefs, Trainee Chefs, and Kitchen Porters.
• Communicate regularly with the Head Chef regarding stock levels and operational requirements.