Chef De Partie (Cdp)

The People Providers Limited; North Creake; On-site; GBP 17,000 - 25,000; Full time

Benefits offered by this job

Competitive hourly wage

Dynamic team environment

Fast-paced hospitality atmosphere

Job summary

The People Providers Limited is seeking a Chef de Partie to join our kitchen team in a busy dining environment. You will prepare, cook and present high-quality dishes, including fish and meat, while supporting senior chefs with menu development.

You will run your own station, maintain strict health and safety standards, and thrive under pressure in a collaborative team. This role offers 4 days per week with both full-time and part-time options and a negotiable hourly rate.

Qualifications

• Basic technique, seasonality and menu knowledge.
• Expertise in sauce & stock making.
• Ability to run own station and prep in all sections.
• Experience with health and safety practices.

Responsibilities

• Prepare, cook and present high-quality dishes, including fish and meat.
• Assist senior chefs in creating menu items and recipes.
• Maintain health & safety and hygiene practices.
• Keep a clean, safe working environment and manage stock rotation.
• Follow recipes and work with the service chef under pressure.

Skills

Sauce & stock making

Menu knowledge

Station management / running own coach

Health & safety

Time management

Teamwork & communication

Attention to detail

Job description

Pay rate: Competitive salary, negotiable depending on experience

Shift Pattern: 4 days per week - Full time and Part time positions available.

We are seeking a dedicated and hardworking individual to join our Kitchen team. As a Chef de Partie, your role is critical to the smooth running of dinner service and the overall dining experience.

Responsibilities:

• Preparing, cooking and presenting high-quality dishes in addition to preparing fish and meat.
• Assisting the senior chefs in creating menu items, recipes and development.
• Assisting with health & safety and food hygiene practices.
• Maintaining a clean and safe working environment.
• Being punctual and working well under pressure.
• Must follow recipes and methods and respect the service chef at all times.
• Can responsibly ensure correct labelling in the kitchen and thorough stock rotation.

Requirements:

• Basic technique, seasonality and menu knowledge and has the ability to run the kitchen briefing.
• Is able to correctly set up and prep in all sections, including running their own station.
• Expertise in sauce & stock making.
• Develops good working relationships with all colleagues within the Bar and Restaurant and contributes fully to the workload.
• Works collaboratively with colleagues across all teams and assists colleagues as required.
• Reliable with good attendance and time keeping.
• Organised with good management of self and tasks, and good attention to detail to ensure quality consistency.
• Works well, and remains professional, under pressure.
• Takes responsibility for own good performance by listening to and taking on board feedback from others.
• Has good problem-solving skills and communicates effectively with colleagues, presenting a positive attitude towards all members of staff.
• Experience and qualifications in kitchen working procedures and health and safety desirable.

Benefits:

• Competitive and negotiable hourly wage.
• Opportunity to work in a dynamic and collaborative team environment.
• Gain valuable experience in the hospitality industry.
• Enjoy a fast-paced and exciting work atmosphere.

We require 2 weeks of your annual holiday entitlement be taken between January & February of each year due to the needs of the business.