Chef de Partie

Chelsea Arts Club Limited; Tankerton; On-site; GBP 26,000 - 34,000; Full time

Job summary

Chelsea Arts Club Limited in England seeks a Chef de Partie to lead a designated kitchen section within a private members’ club, delivering high standards for members and guests. The role requires professionalism and a strong focus on service in an exclusive environment.

You will work under the Head Chef, maintaining HACCP standards, mentoring staff, and handling stock control to contribute to a seamless dining experience across à la carte, bar menus and private events.

Qualifications

• Previous Chef de Partie experience is required or strong Commis Chef ready to step up.
• Solid understanding of food safety, hygiene, and kitchen procedures.
• Strong organisational skills with ability to work under pressure.
• Confident communication and team-focused approach.
• Flexibility to support multiple kitchen sections as needed.
• Experience in private members’ clubs, hotels, or premium restaurants is desirable.

Responsibilities

• Take ownership of a specific kitchen section and ensure its smooth operation.
• Prepare, cook and present dishes to a high standard for members/guests.
• Support service across à la carte dining, bar menus and private events.
• Maintain HACCP standards and food hygiene practices.
• Ensure stock levels, FIFO, and proper storage within your section.
• Mentor and train junior kitchen staff.
• Collaborate with Head/Sous Chef to deliver a seamless dining experience.
• Maintain a clean, organized, and professional workspace.

Skills

Chef de Partie experience

Food safety & hygiene

Organisational skills

Communication skills

Flexibility across sections

High-quality hospitality

Education

NVQ Level 2/3 in Professional Cookery

Level 2 Food Hygiene Certificate

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