Chef de Partie — Creative School Kitchen Leader

Holroyd Howe; Brackley; On-site; GBP 28,800 - 35,200; Full time

Benefits offered by this job

Free meals whilst at work

Career development opportunities

HIT Apprenticeships for all levels

Reward & recognition schemes

Team events throughout the year

28 holiday days incl. bank holidays

Pension scheme

Job summary

Holroyd Howe is seeking a Chef de Partie in Brackley, United Kingdom. You will support the head chef to ensure high food quality and presentation in a dynamic, client-focused school catering environment.

The role requires a culinary degree (or equivalent) and proven CDP experience, with responsibilities spanning menu development, safety compliance, and kitchen efficiency. A 40-hour week on either a 52-week contract or term-time arrangement is offered.

Qualifications

• Culinary degree or equivalent professional certification.
• Proven experience as a CDP or commis chef seeking the next step.

Responsibilities

• Develop and implement innovative menu items, considering seasonal ingredients and trends.
• Ensure compliance with food safety standards, health regulations, and sanitation procedures.
• Support managing inventory, control costs, and optimize kitchen efficiency.
• Collaborate with management to achieve organizational goals and customer satisfaction.
• Participate in menu tastings and culinary initiatives to showcase offerings.
• Continuously improve culinary techniques and stay updated on industry trends.
• Analyze customer feedback and adjust menu items and processes.

Skills

Culinary skills

Menu development

Food safety

Organizational abilities

Creativity

Attention to detail

Adaptability

Education

Culinary degree or equivalent

Job description

Holroyd Howe is seeking a Chef de Partie in Brackley, United Kingdom. You will support the head chef to ensure high food quality and presentation in a dynamic, client-focused school catering environment.

The role requires a culinary degree (or equivalent) and proven CDP experience, with responsibilities spanning menu development, safety compliance, and kitchen efficiency. A 40-hour week on either a 52-week contract or term-time arrangement is offered.