Chef De Partie

Emerald Hospitality Group; Greater London; Presencial; GBP 25.000 - 32.000; Jornada completa

Descripción de la vacante

Emerald Hospitality Group is seeking a Chef de Partie to lead a designated kitchen section at one of its premium venues in Greater London. You will own preparation, cooking and plating to the Head Chef's specifications, ensuring consistency, quality and efficient service.

You'll set up your section, manage mise en place and stock, and work closely with the brigade to maintain high standards while adhering to HACCP and allergen procedures.

Formación

• Proven experience as a Chef de Partie or a strong Commis Chef ready to step up.
• Solid cooking skills and knowledge of kitchen sections and techniques.
• Good understanding of food safety, HACCP and allergen management.

Responsabilidades

• Prepare, cook and present dishes on your section to the agreed specification, quality and presentation standards.
• Set up and organise your section for service, ensuring correct mise en place and stock levels.
• Maintain consistency and speed during service, working closely with the rest of the brigade.
• Supervise and support any commis chefs working on your section.
• Follow recipes, portion controls and plating guides to protect quality and margin.
• Maintain the cleanliness and organisation of your section in line with food safety standards.
• Monitor stock on your section, minimise wastage and communicate ordering needs to the Sous Chef.
• Comply with all HACCP, allergen and food safety procedures.

Conocimientos

Chef de Partie experience

Commis Chef ready to step up

Food safety HACCP

Allergen management

Teamwork

Educación

NVQ / City & Guilds

Herramientas

Kitchen equipment

Descripción del empleo

The Chef de Partie runs a designated section of the kitchen, taking ownership of the preparation, cooking and presentation of dishes to the specification and standard set by the Head Chef. A skilled and reliable member of the brigade, the postholder ensures their section is well organised, fully stocked and consistently delivering food of the quality expected of a premium Emerald Hospitality Group venue.

KEY RESPONSIBILITIES

• Prepare, cook and present dishes on your section to the agreed specification, quality and presentation standards.
• Set up and organise your section for service, ensuring correct mise en place and stock levels.
• Maintain consistency and speed during service, working closely with the rest of the brigade.
• Supervise and support any commis chefs working on your section.
• Follow recipes, portion controls and plating guides to protect quality and margin.
• Maintain the cleanliness and organisation of your section in line with food safety standards.
• Monitor stock on your section, minimise wastage and communicate ordering needs to the Sous Chef.
• Comply with all HACCP, allergen and food safety procedures.

PERSON SPECIFICATION

Essential

• Proven experience as a Chef de Partie or a strong Commis Chef ready to step up.
• Solid cooking skills and knowledge of kitchen sections and techniques.
• Good understanding of food safety, HACCP and allergen management.
• Ability to work at pace while maintaining consistency and quality.
• A collaborative, team-focused approach and flexibility across shifts.

Desirable

• Culinary qualification (e.g. NVQ / City & Guilds) or equivalent experience.
• Level 2 Food Hygiene certification.
• Experience in a premium or high-volume quality restaurant.