Chef de Partie – High-Volume Staff Dining (Manchester)

Compass Group UK; Manchester; On-site; GBP 24,000 - 30,000; Full time

Benefits offered by this job

Contributory pension

Career Pathways

Digital GP

Travel discounts

Grocery discounts

Cinema tickets

Cash rewards

Wellness classes

Job summary

Compass Group UK&I in Manchester is seeking a Chef de Partie to join our busy staff dining operation, serving up to 600 covers daily. You will take ownership of your section, upholding high standards of quality, hygiene and presentation in a fast-paced environment.

You'll work alongside the Head Chef and Sous Chef, supporting menu delivery, stock rotation and waste reduction while mentoring junior team members and maintaining an organised kitchen.

Qualifications

• Experience as Chef de Partie or similar in high-volume kitchens.
• Ability to manage a section during breakfast and lunch services.
• Knowledge of food safety, hygiene, and allergen control.
• Strong organisational and time management skills.
• Positive attitude and team involvement.

Responsibilities

• Manage your designated kitchen section during busy breakfast and lunch services.
• Prepare and cook fresh meals for up to 600 covers daily.
• Ensure consistent food quality and presentation to company standards.
• Support menu delivery, stock rotation and waste reduction.
• Maintain hygiene standards and food safety.
• Collaborate with kitchen team to ensure efficient service during peak periods.
• Mentor junior team members and maintain an organised kitchen.

Skills

High-volume cooking

Food safety & hygiene

Meal prep & presentation

Team player

Organisation & time management

Allergen management

Job description

Compass Group UK&I in Manchester is seeking a Chef de Partie to join our busy staff dining operation, serving up to 600 covers daily. You will take ownership of your section, upholding high standards of quality, hygiene and presentation in a fast-paced environment.

You'll work alongside the Head Chef and Sous Chef, supporting menu delivery, stock rotation and waste reduction while mentoring junior team members and maintaining an organised kitchen.