Chef De Partie

dnata Catering; Stoke-on-Trent; On-site; GBP 23,000 - 29,000; Full time

Job summary

A culinary services provider is seeking a Chef De Partie to join the team in Stoke-on-Trent. Responsibilities include preparing, cooking, and presenting a range of dishes for airline passengers while ensuring quality and compliance with safety standards. The ideal candidate will supervise junior chefs, coordinate tasks with the Sous Chef, and uphold high customer satisfaction and hygiene standards. Experience in a similar role is essential.

Qualifications

• Proven experience in a kitchen environment as Chef De Partie.
• Strong knowledge of food safety and sanitation standards.
• Ability to work under pressure while maintaining quality.

Responsibilities

• Prepare, cook, and present a variety of dishes.
• Oversee daily food preparation tasks.
• Supervise junior chefs and ensure compliance with standards.
• Maintain high levels of customer satisfaction and quality.

Skills

Food preparation

Supervising junior chefs

Hygiene and safety practices

Effective communication

Job description

As a Chef De Partie in our culinary team, you will have responsibility for preparing, cooking, and presenting a range of dishes, supported by the wider kitchen team. You will develop and produce meals for first, business and economy class for airline passengers and participate in food presentations to airline customers. Who you'll deal with: Internal:Culinary team, Head Chef, colleagues from other departments, Support functions. External: Airline Customers, EHO, Auditors, Suppliers. What you'll be doing:

Responsibilities

• Completes daily food preparation and duties assigned by line manager to meet the standard and the quality set by company and its airline customer.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Estimates daily production needs, checking the quality of raw and cooked food products to ensure that standards are met.
• Ensures that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensures highest levels of customer satisfaction, quality with minimal operating and food costs on an ongoing basis.
• Needs to comply with all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation, ensuring that team members also comply with the required standards.
• Compliance with standard recipes, methods of production and presentation standards again ensuring the team comply.
• Ensures the proper handling of all food products, temperature control and completion of due diligence documentation.
• Operate and maintain all department equipment, reporting any hazards or malfunctions.
• Ensures effective communication across the team with regular team briefs.
• Establishing and maintaining effective inter‑departmental working relationships.
• Have excellent knowledge of meal creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally, responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim