Chef de Partie – Fast-Paced Street-Food Kitchen, 40h

Interaction - Kettering; Greater London; In loco; GBP 31.000 - 33.000; Tempo pieno

Descrizione del lavoro

Interaction Recruitment are recruiting a Chef de Partie for a busy leisure, spa and hotel venue in the Bedford area. This permanent, full-time role is based in a fast-paced kitchen, 40 hours per week, with a street-food style menu.

You will run your own section during service, manage mise en place, and ensure high standards of hygiene and portion control while supporting junior chefs and working across multiple catering areas.

Competenze

• Previous professional kitchen experience.
• Experience running or taking responsibility for a section.
• Ability to work quickly without compromising quality.
• Confident in a high-volume environment.
• Strong knowledge of food hygiene and kitchen safety.
• Understanding of allergens and dietary requirements.
• Ability to stay calm during busy service periods.
• Positive, team-focused attitude.
• Ability to supervise and support junior chefs.
• Flexibility to work across a seven-day rota.

Mansioni

• Running your own section during busy service periods.
• Preparing fresh food in line with menus and standards.
• Completing mise en place ahead of service.
• Cooking and plating dishes quickly and consistently.
• Managing guest demand and walk-in orders.
• Maintaining hygiene and portion control.
• Monitoring stock levels and reducing waste.
• Rotating stock and following FIFO procedures.
• Receiving deliveries and assisting with stock takes.
• Working with kitchen and front-of-house teams.

Conoscenze

Kitchen experience

Section lead

High-volume kitchen

Food hygiene

Team supervision

Allergens awareness

Calm under pressure

Descrizione del lavoro

Interaction Recruitment are recruiting a Chef de Partie for a busy leisure, spa and hotel venue in the Bedford area. This permanent, full-time role is based in a fast-paced kitchen, 40 hours per week, with a street-food style menu.

You will run your own section during service, manage mise en place, and ensure high standards of hygiene and portion control while supporting junior chefs and working across multiple catering areas.