Chef de Partie — Fresh British Classics, Menu Development

Chefs Ltd; Ipswich; On-site; GBP 30,000 - 34,000; Full time

Benefits offered by this job

Staff meals provided

Employee discount

Menu development opportunities

Career development

Supportive kitchen team

Approximately 45 hours per week

Mix of straight and split shifts

Weekend and evening work

Job summary

Chefs for Chefs is assisting a well-regarded British pub in Ipswich to recruit a passionate Chef de Partie. The role focuses on preparing and cooking fresh British dishes, working across kitchen sections, and delivering high standards during busy services.

You will join a busy, evolving kitchen that values quality, creativity, and continuous improvement; expect roughly 45 hours per week with a mix of straight and split shifts, including weekends and evenings.

Qualifications

• Experience as Chef de Partie or senior Commis Chef stepping up
• Passion for fresh British cuisine and quality ingredients
• Ability to help develop new dishes and menus
• Strong attention to detail and organisational skills
• Calm under pressure with good teamwork

Responsibilities

• Work across all kitchen sections including prep and service
• Cook and plate fresh British dishes to high standards
• Maintain cleanliness and stock rotation in your area
• Assist with menu development and new dish ideas
• Follow food safety procedures and labeling practices
• Support colleagues to maintain a positive kitchen environment
• Contribute to efficiency during busy service periods

Skills

Chef de Partie experience

Fresh British cuisine

Menu development

Attention to detail

Working under pressure

Organisational skills

Food hygiene knowledge

Team player

Job description

Chefs for Chefs is assisting a well-regarded British pub in Ipswich to recruit a passionate Chef de Partie. The role focuses on preparing and cooking fresh British dishes, working across kitchen sections, and delivering high standards during busy services.

You will join a busy, evolving kitchen that values quality, creativity, and continuous improvement; expect roughly 45 hours per week with a mix of straight and split shifts, including weekends and evenings.