Chef de Partie

Sodexo; Greater London; On-site; GBP 27,000 - 36,000; Part time

Benefits offered by this job

Hourly £13.50 + service charge

Casual Contract

40 hours/week guaranteed

Job summary

The Wallace Collection in London is seeking a Chef de Partie to join Sodexo’s team. You will deliver high-quality dishes across your section, mentor junior staff, and collaborate with the Sous and Head Chefs on planning, service, and specials.

Ideal candidates bring a minimum of two years in a Chef de Partie role or strong Demi Chef experience, with a passion for precision, cleanliness and consistent food quality under pressure.

Qualifications

• Minimum 2 years’ experience as a Chef de Partie or strong experience as a Demi Chef in a high-quality kitchen.
• Passion for food, detail-oriented and committed to delivering top-tier dishes.
• Excellent knowledge of kitchen hygiene, allergen control and food safety standards (HACCP).
• Experience mentoring junior staff and working within a structured brigade.

Responsibilities

• Deliver high-quality dishes within your section and maintain culinary standards.
• Support the Sous Chef and Head Chef in daily specials, prep lists and service planning.
• Lead by example with a professional, clean, and organised approach to kitchen work.
• Mentor junior staff and ensure effective communication with front-of-house teams.
• Ensure compliance with food hygiene and safety standards and manage stock rotation.
• Provide feedback on menu development and contribute to continuous improvement.

Skills

2+ years experience

Chef de Partie

Demi Chef

Kitchen hygiene

Job description

Job introduction

We are looking for strong and enthusiastic Chef de Partieto join our team in The Wallace Collection.

The Wallace Collection is located in the heart of Manchester Square, serving breakfast, lunch and afternoon tea daily within a stunning courtyard setting.

As Chef de Partie, you are responsible for delivering consistently high-quality dishes within your section, maintaining culinary standards, and supporting the Sous Chef and Head Chef in all aspects of kitchen operations.

You will play a key role in food service, preparation, hygiene, organisation, and mentoring junior team members to ensure a seamless and memorable guest experience.

What you'll do

Food Preparation & Service Excellence

• Manage and execute all tasks within your section to the highest standard.
• Ensure all dishes are prepared on time, accurately, and presented according to plating guides.
• Work closely with the Sous Chef and Head Chef on daily specials, prep lists, and service planning.
• Maintain clear communication with FOH teams to ensure seamless coordination during service.

Team Collaboration & Leadership

• Supervise and support Commis Chefs and Kitchen Porters within your section.
• Offer guidance and mentoring to junior staff, encouraging skills development.
• Lead by example with a professional, clean, and organised approach to kitchen work.

Operational Discipline

• Ensure full compliance with food hygiene, allergen, and safety standards.
• Monitor and manage section stock levels, minimising waste and supporting stock rotation.
• Support with deliveries, labelling, and proper storage of ingredients.

Continuous Improvement

• Provide feedback on menu development and dish refinement.
• Identify inefficiencies in workflow or prep and recommend improvements.
• Embrace training opportunities and contribute to a culture of learning and excellence.

What you'll bring

• Minimum 2 years’ experience as a Chef de Partie or strong experience as a Demi Chef in a high-quality kitchen.
• Passion for food, detail-oriented, and committed to delivering top-tier dishes.
• Strong organisational skills and ability to prioritise tasks under pressure.
• Excellent knowledge of kitchen hygiene, allergen control, and food safety standards (HACCP).
• Experience in mentoring junior staff and working within a structured brigade.
• Positive, team-focused attitude with good communication skills.
• Professional presentation and commitment to continuous improvement.
• Flexible and adaptable to changing service styles (banqueting, à la carte, tasting menus).

Why Sodexo?

• Pay £13.50 per hour with a share of service charge
• Casual Contract
• 40 hours/week guaranteed