Chef de Partie: Fresh-Ingredient Kitchen, Real Progression

RGIT Australia; Scotter CP; On-site; GBP 33,000 - 35,000; Full time

Benefits offered by this job

Free on-site parking

Company pension scheme

Career progression opportunities

Internal promotion culture thatInvests

Genuine career progression

Job summary

Chefs for Chefs are seeking a talented Chef De Partie to join a well-established fresh-food restaurant in Scunthorpe. The role supports day-to-day kitchen operations and delivers high-quality dishes using seasonal ingredients.

With a 48-50 hour week, five days, there is genuine progression and a supportive brigade led by an experienced team. The vacancy reflects growth and a commitment to developing chefs within a positive kitchen culture.

Qualifications

• Previous experience as a Chef
• Experience working within a busy fresh-food restaurant, gastro pub or quality hospitality venue
• Passion for cooking with fresh, seasonal ingredients
• Excellent organisational skills and attention to detail
• Calm and professional approach during busy services
• Thorough understanding of food safety and kitchen compliance
• Positive attitude with a genuine passion for developing others

Responsibilities

• Support the Chef's with the day-to-day running of the kitchen
• Ensure consistently high standards of food quality and presentation
• Prepare and cook fresh dishes using quality seasonal ingredients
• Assist with menu development and daily specials
• Maintain stock control and assist with ordering
• Ensure all food safety, HACCP and hygiene procedures are followed
• Work closely with the front-of-house team to deliver an outstanding guest experience
• Help maintain a clean, organised and efficient kitchen

Skills

Chef experience

Hospitality experience

Attention to detail

Tools

HACCP

Job description

Chefs for Chefs are seeking a talented Chef De Partie to join a well-established fresh-food restaurant in Scunthorpe. The role supports day-to-day kitchen operations and delivers high-quality dishes using seasonal ingredients.

With a 48-50 hour week, five days, there is genuine progression and a supportive brigade led by an experienced team. The vacancy reflects growth and a commitment to developing chefs within a positive kitchen culture.