Chef de Partie

Chelsea Arts Club Limited; Greater London; On-site; GBP 28,000 - 36,000; Full time

Job summary

Chelsea Arts Club Limited is recruiting a Chef de Partie to manage a dedicated kitchen section within a private members’ club in London. You will prepare, cook, and present high‑quality dishes for members and guests, ensuring exceptional service alongside the Head Chef.

You’ll work across multiple sections as required, maintain HACCP standards, mentor junior staff, and help control costs while keeping a spotless, professional kitchen. CVs welcome from experienced Commis Chefs stepping up.

Qualifications

• Previous experience as a Chef de Partie, or a strong Commis Chef ready to step up.
• Solid understanding of food safety, hygiene, and kitchen operational procedures.
• Strong organisational skills with the ability to work efficiently under pressure while maintaining attention to detail.
• Confident communication skills with a collaborative, team‑focused approach.
• Flexibility to support various kitchen sections as required.
• Experience working in a high‑quality hospitality setting (private members’ club, hotel, or premium restaurant) - desirable.
• Level 2 Food Hygiene Certificate (or equivalent) – desirable
• NVQ Level 2/3 in Professional Cookery or similar - desirable

Responsibilities

• Take ownership of a specific kitchen section and ensure its smooth operation.
• Prepare, cook, and present dishes to a consistently high standard for members and guests.
• Support service across à la carte dining, bar menus, functions, and private events.
• Maintain excellent food hygiene and health & safety standards in line with HACCP.
• Ensure all food is prepared in accordance with club standards, recipes, and presentation guidelines.
• Work closely with the Sous Chef and Head Chef to deliver a seamless dining experience.
• Assist in mentoring and training of kitchen staff.
• Monitor stock levels within your section and communicate requirements effectively.
• Ensure correct storage, labelling, and stock rotation (FIFO).
• Minimise waste and contribute to cost control within the kitchen.
• Maintain a clean, organised, and professional workspace at all times

Skills

Chef de Partie experience

Strong organisational skills

Teamwork

Communication skills

Flexibility

Education

NVQ Level 2/3 in Professional Cookery (desirable)

Level 2 Food Hygiene Certificate (desirable)

Job description

Job Purpose

To manage and run a designated section of the kitchen within a private members’ club, delivering high-quality, consistent dishes for members and their guests. The role requires professionalism and a strong focus on service standards expected within an exclusive club environment.

Key Responsibilities

• Take ownership of a specific kitchen section (e.g. grill, larder, pastry) and ensure its smooth operation
• Prepare, cook, and present dishes to a consistently high standard for members and guests
• Support service across à la carte dining, bar menus, functions, and private events
• Maintain excellent food hygiene and health & safety standards in line with HACCP
• Ensure all food is prepared in accordance with club standards, recipes, and presentation guidelines
• Work closely with the Sous Chef and Head Chef to deliver a seamless dining experience
• Assist in mentoring and training of kitchen staff
• Monitor stock levels within your section and communicate requirements effectively
• Ensure correct storage, labelling, and stock rotation (FIFO)
• Minimise waste and contribute to cost control within the kitchen
• Maintain a clean, organised, and professional workspace at all times

Person Specification

• Previous experience as a Chef de Partie, or a strong Commis Chef ready to step up.
• Solid understanding of food safety, hygiene, and kitchen operational procedures.
• Strong organisational skills with the ability to work efficiently under pressure while maintaining attention to detail.
• Confident communication skills with a collaborative, team‑focused approach.
• Flexibility to support various kitchen sections as required.
• Experience working in a high‑quality hospitality setting (private members’ club, hotel, or premium restaurant) - desirable.
• Level 2 Food Hygiene Certificate (or equivalent) – desirable
• NVQ Level 2/3 in Professional Cookery or similar - desirable

Reporting Line

Reports to: Head Chef