Chef de Partie: Lead a Section in a Premium Kitchen

Emerald Hospitality Group; Greater London; On-site; GBP 25,000 - 32,000; Full time

Job summary

Emerald Hospitality Group is seeking a Chef de Partie to lead a designated kitchen section at one of its premium venues in Greater London. You will own preparation, cooking and plating to the Head Chef's specifications, ensuring consistency, quality and efficient service.

You'll set up your section, manage mise en place and stock, and work closely with the brigade to maintain high standards while adhering to HACCP and allergen procedures.

Qualifications

• Proven experience as a Chef de Partie or a strong Commis Chef ready to step up.
• Solid cooking skills and knowledge of kitchen sections and techniques.
• Good understanding of food safety, HACCP and allergen management.

Responsibilities

• Prepare, cook and present dishes on your section to the agreed specification, quality and presentation standards.
• Set up and organise your section for service, ensuring correct mise en place and stock levels.
• Maintain consistency and speed during service, working closely with the rest of the brigade.
• Supervise and support any commis chefs working on your section.
• Follow recipes, portion controls and plating guides to protect quality and margin.
• Maintain the cleanliness and organisation of your section in line with food safety standards.
• Monitor stock on your section, minimise wastage and communicate ordering needs to the Sous Chef.
• Comply with all HACCP, allergen and food safety procedures.

Skills

Chef de Partie experience

Commis Chef ready to step up

Food safety HACCP

Allergen management

Teamwork

Education

NVQ / City & Guilds

Tools

Kitchen equipment

Job description

Emerald Hospitality Group is seeking a Chef de Partie to lead a designated kitchen section at one of its premium venues in Greater London. You will own preparation, cooking and plating to the Head Chef's specifications, ensuring consistency, quality and efficient service.

You'll set up your section, manage mise en place and stock, and work closely with the brigade to maintain high standards while adhering to HACCP and allergen procedures.