Chef de Partie - Elevate Dishes in a High-Energy Kitchen

Studio Paskin group; Greater London; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Employee referral scheme

WSET development courses

Staff discount up to 50%

Cost price wine and supplier discounts

Enhanced parental leave

Hospitality Action support program

Free staff meals

Proper breaks and mental health first‑

Annual staff meals

Job summary

The Barbary Notting Hill is seeking an experienced Chef de Partie to join The Barbary Notting Hill project as part of Studio Paskin group. You will contribute to the iconic Barbary kitchen counter, uphold high standards from prep to service, and collaborate across venues within the Studio Paskin portfolio.

You will grow under Head Chef Daniel Alt, exploring North African flavours and new techniques like the Robata grill and Gozney oven, while engaging guests with warmth and expertise in our open

Qualifications

• Passion for ingredient-led cooking and delivering consistent, high-quality dishes.
• Willingness to train and share best practices with junior chefs.
• Interest in North African cuisine and new techniques (Robata, Gozney).

Responsibilities

• Prepare and execute dishes with ingredient-led approach in a fast-paced kitchen.
• Collaborate with the team and help train new chefs.
• Explore North African techniques under Head Chef Daniel Alt.
• Engage with guests in the open kitchen and share expertise.

Skills

Ingredient-led cooking

High-energy kitchen

Team training

North African cuisine

Robata grill

Gozney oven

Guest engagement

Tools

Robata grill

Gozney oven

Job description

The Barbary Notting Hill is seeking an experienced Chef de Partie to join The Barbary Notting Hill project as part of Studio Paskin group. You will contribute to the iconic Barbary kitchen counter, uphold high standards from prep to service, and collaborate across venues within the Studio Paskin portfolio.

You will grow under Head Chef Daniel Alt, exploring North African flavours and new techniques like the Robata grill and Gozney oven, while engaging guests with warmth and expertise in our open