Chef De Partie

Manpower UK; Cheltenham; On-site; GBP 29,484 - 36,036; Full time

Benefits offered by this job

Car parking close to the restaurant

Job summary

A recruitment agency is seeking a Full Time Permanent Chef De Partie for a new restaurant opening in Cheltenham in January 2026. Responsibilities include preparing and cooking high-quality meals, managing food costs, and ensuring compliance with health and safety standards. The ideal candidate should have experience in a similar role, particularly with burgers, and be flexible in working hours. This role offers a salary of up to £32,760 per annum and involves working 5/7 days a week with weekends and evenings required.

Qualifications

• Candidates should have experience in a kitchen environment, especially with burger preparation.
• Understanding of food safety standards is essential.
• Flexibility to work varying hours, including weekends and evenings.

Responsibilities

• Prepare, cook, and serve meals that meet quality standards.
• Create and design seasonal menus.
• Reduce food wastage and manage leftover items effectively.
• Report low stock levels to the shift supervisor.

Skills

Experience with burgers or similar background

Ability to control food costs

Food presentation skills

Attention to health and safety

Job description

We are looking for a Full Time Permanent Chef De Partie for a brand-new restaurant opening in Cheltenham, January 2026.

Part‑time positions (25 hrs per week) will also be considered.

The role is full‑time, working 5/7 days, requiring flexibility to work weekends, evenings, and mornings, mainly with Monday and Tuesday off.

Salary: up to £32,760 per annum, depending on experience.

The ideal candidate will have experience working with burgers or a similar background.

Overall objective: to prepare, cook and serve meals (mainly burgers) that meet the standards set by the Head Chef.

• Help create, prepare, and cook assigned dishes as per recipe specification.
• Participate in the development and design of seasonal menus.
• Assess all dishes before leaving the kitchen for taste, presentation, and quality.
• Control food costs with minimum wastage, including correct food preparation and handling of leftover food items.
• Ensure safety and security is always adhered to.
• Maintain a tidy appearance and work hygienically.
• Keep control of the responsible station and report low stock levels to shift supervisor.
• Be fully aware of all health, safety, and security issues associated with work area.
• Understand and be aware at all times of food costs and percentages and how daily departmental costs influence profit and loss.
• Minimise wastage by correctly handling surplus food after service.

Kitchen hours: 10 am – 10 pm.

Car parking close to the restaurant.

Seniority level

Mid‑Senior level.

Employment type

Full‑time.

Job function

General Business.

Industries

Restaurants.

If interested, please get in contact with a Manpower representative.