Chef de Partie — Lead Your Kitchen & Craft Fine Dishes

Boundary Outlet; Colne; Sur place; GBP 22 000 - 26 000; Plein temps

Avantages offerts par ce poste

Company Pension Scheme

Employee Assistance Programme

Long Service Awards

Store Discount

Free Parking

Social working hours

Subsidised Meals

Learning & Development Training

Résumé du poste

Boundary Outlet in Colne is seeking a Chef de Partie to support Bannister's Restaurant kitchen under the Restaurant Manager. You will prepare, cook and present dishes to high standards while upholding hygiene and safety.

You will lead your section during service, assist with stock control, and help train junior staff. This role involves close collaboration with Front of House to ensure an exceptional dining experience.

Qualifications

• Experience in a chef role.
• Knowledge of food hygiene and safety standards (Level 2+).
• Ability to lead a team and work under pressure.

Responsabilités

• Prepare, cook, and present dishes to required quality and presentation standards.
• Take responsibility for a designated section of the kitchen during service.
• Support the Restaurant Manager with day-to-day kitchen operations.
• Maintain high standards of food hygiene, health and safety, and cleanliness.
• Assist with stock control, rotation, and minimizing food waste.
• Support training and development of junior kitchen staff.
• Collaborate with Front of House to deliver excellent customer service.
• Follow recipes, portion controls, and company standards consistently.
• Report kitchen issues and stock concerns to the Restaurant Manager.
• Contribute ideas for menu development and improvement.

Connaissances

Strong communication

Time management

Problem-solving

Team motivation

Formation

Food Hygiene Certificate Level 2

Description du poste

Boundary Outlet in Colne is seeking a Chef de Partie to support Bannister's Restaurant kitchen under the Restaurant Manager. You will prepare, cook and present dishes to high standards while upholding hygiene and safety.

You will lead your section during service, assist with stock control, and help train junior staff. This role involves close collaboration with Front of House to ensure an exceptional dining experience.