Chef de Partie: Lead a High-Impact Kitchen Station

GOV; United Kingdom; On-site; GBP 26,000 - 32,000; Full time

Job summary

La Barbarie Hotel by Eight Continents in the United Kingdom is seeking a Chef de Partie to manage a designated kitchen section, ensuring high standards of food preparation, presentation, hygiene, and consistency in line with hotel standards.

You will take ownership of a section (grill, pastry, sauce, or larder), supervise junior staff, maintain HACCP compliance, control portions and waste, and collaborate with front-of-house to deliver daily specials and menu development.

Qualifications

• Proven experience as Chef de Partie or strong Demi CDP.
• Strong knowledge of food safety standards (HACCP).
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities

• Take ownership of a designated kitchen section (e.g., grill, pastry, sauce, larder).
• Prepare, cook, and present dishes to agreed standards and specifications.
• Ensure mise en place is completed efficiently before service.
• Supervise and support Commis Chefs and junior kitchen staff.
• Maintain food quality, portion control, and waste management.
• Ensure compliance with food safety regulations (HACCP) and hygiene standards.
• Assist in stock control, ordering, and inventory management.
• Support menu development and daily specials where required.
• Ensure kitchen equipment is used correctly and maintained properly.
• Work collaboratively with other kitchen sections and front-of-house teams.

Skills

Chef de Partie experience

Leadership & team management

Food safety HACCP

Fast-paced environment

Education

Culinary qualification

Job description

La Barbarie Hotel by Eight Continents in the United Kingdom is seeking a Chef de Partie to manage a designated kitchen section, ensuring high standards of food preparation, presentation, hygiene, and consistency in line with hotel standards.

You will take ownership of a section (grill, pastry, sauce, or larder), supervise junior staff, maintain HACCP compliance, control portions and waste, and collaborate with front-of-house to deliver daily specials and menu development.