Chef de Partie

Midas; Nechells; On-site; GBP 28,000 - 29,000; Full time

Job summary

Midas is seeking a driven Chef de Partie for a busy conference and events venue in Birmingham. The role is permanent, full-time, 40 hours per week, with shifts across 6:00am–9:30pm and 5 days out of 7. You will cook for approx.

300 customers daily, covering breakfast, lunch and dinner alongside private dining and large events. You will work with an experienced team, take ownership of your section during service, and receive ongoing training from senior and visiting chefs to broaden your skills

Qualifications

• Experienced Chef de Partie or strong Commis Chef ready to progress.
• Good knife skills, sound culinary knowledge and a passion for fresh food.
• Positive, dependable and able to perform well in a fast-paced kitchen.

Responsibilities

• Prepare and cook fresh, high-quality food.
• Take ownership of your section during service.
• Support breakfast, lunch and dinner and hospitality events.
• Produce creative, vibrant buffet-style dishes.
• Follow kitchen SOPs and maintain consistent standards.
• Comply with food safety, HACCP, COSHH and health and safety procedures.
• Maintain hygiene, cleanliness and allergen controls.
• Support stock rotation and minimise food waste.
• Work collaboratively with the wider kitchen team.

Skills

Knife skills

Culinary knowledge

Job description

Chef de Partie – Conference & Events Venue - £28000 – £29000 per annum

Location: Birmingham
Contract: Permanent, 40 hours per week
Work hours: 5 days out of 7, with varied shifts between 6:00am and 9:30pm

We are recruiting a driven and passionate Chef de Partie for a busy conference and events venue.

The kitchen serves approximately 300 customers daily, delivering breakfast, lunch and dinner alongside private dining, BBQs, VIP hospitality and large buffet events. This varied position offers an excellent opportunity to develop your skills across different menus, cooking styles and service formats.

Working alongside an experienced and supportive kitchen team, you will prepare fresh, vibrant buffet-style food and take ownership of your section during service. You will also receive ongoing training and opportunities to learn from senior and visiting chefs.

Key responsibilities

• Prepare and cook fresh, high-quality food.
• Take ownership of your section during service.
• Support breakfast, lunch, dinner and hospitality events.
• Produce creative, vibrant buffet-style dishes.
• Follow kitchen SOPs and maintain consistent standards.
• Comply with food safety, HACCP, COSHH and health and safety procedures.
• Maintain excellent hygiene, cleanliness and allergen controls.
• Support stock rotation and minimise food waste.
• Work collaboratively with the wider kitchen team.

You will be an experienced Chef de Partie or a strong Commis Chef ready to progress. Good knife skills, sound culinary knowledge and a passion for fresh food are essential. You should be positive, dependable and able to perform well in a fast-paced kitchen.