Chef de Partie | High-Volume Kitchen, Flexible Shifts

Eastlands Venue Services Limited; Manchester; On-site; GBP 26,000 - 32,000; Full time

Benefits offered by this job

Complimentary meals

Company pension

Flexible scheduling

Partial uniform provided

Inclusive workplace

Job summary

Eastlands Venue Services Limited is seeking a Chef de Partie to lead a section within the culinary team at Etihad Campus, covering Premium, Conference & Events and Retail areas.

You will prep, maintain section organisation, coach juniors and ensure safe, high-quality dishes. Flexibility to work evenings, weekends and matchdays is essential.

You will contribute to menu development and assist senior chefs with new dish trials, ensuring consistent presentation and portion control.

Qualifications

• Proven experience as Chef de Partie or strong Demi Chef ready to step up.
• Level 2 Food Hygiene and Safety (or willingness to obtain).
• Solid understanding of food safety and allergen management.
• Confident with cooking techniques and quality control.
• Strong organisational skills and calm under pressure.
• Flexible to work evenings, weekends, matchdays and events.
• Positive, team-focused attitude with good communication.

Responsibilities

• Manage your assigned section during prep, service, and close-down.
• Oversee mise en place and service delivery to meet quality standards.
• Work flexibly across other kitchens or venues during large events.
• Coach and develop Commis and Kitchen Assistants.
• Maintain hygiene and safety standards per HACCP and company protocols.
• Contribute to menu development and new dish trials.

Skills

Experience as Chef de Partie

Level 2 Food Hygiene

Allergen management

Cooking techniques

Organisational skills

Flexible scheduling

Communication skills

Education

NVQ Level 2/3 in Professional Cookery

Job description

Eastlands Venue Services Limited is seeking a Chef de Partie to lead a section within the culinary team at Etihad Campus, covering Premium, Conference & Events and Retail areas.

You will prep, maintain section organisation, coach juniors and ensure safe, high-quality dishes. Flexibility to work evenings, weekends and matchdays is essential.

You will contribute to menu development and assist senior chefs with new dish trials, ensuring consistent presentation and portion control.