Chef de Partie: Lead Your Station in a Dynamic Kitchen

Sussex Inns; Camberley; On-site; GBP 24,000 - 32,000; Full time

Job summary

Sussex Inns seeks an experienced Chef de Partie to oversee a kitchen station, ensuring high standards of preparation, cooking and presentation. You will manage your station, maintain cleanliness, and collaborate with the team to deliver consistent dishes.

The role involves training junior staff, contributing to menu development, stock control and adherence to health and safety guidelines. A pathway toward Sous Chef is available for the right candidate.

Qualifications

• Experience as Chef de Partie or CDP-level role.
• Strong cooking techniques and food preparation skills.
• Ability to work under pressure in a fast-paced kitchen.

Responsibilities

• Food Preparation: prepare and cook food according to recipes and specifications, with knowledge of techniques, ingredients, and flavours.
• Station Management: manage assigned station, ensuring ingredients, equipment and tools are ready and station is clean and sanitary.
• Quality Control: ensure dishes leaving the station are high quality, properly cooked and well-presented.
• Training and Supervision: train and supervise commis chefs or apprentices in the section.
• Menu Development: collaborate with executive/sous chef on new menu items or specials for the section.
• Stock Management: assist in inventory and stock levels, monitor quantities, place orders, ensure proper storage and rotation to minimize waste.
• Health and Safety Compliance: follow and enforce health and safety regulations and hygiene standards.
• Time Management: work efficiently in a fast-paced environment to deliver dishes on time.
• Collaboration: work with kitchen team to ensure smooth operations and strong communication.
• Remember: responsibilities vary by establishment and kitchen brigade hierarchy.
• Looking for an experienced CDP with potential to train towards Sous Chef.

Job description

Sussex Inns seeks an experienced Chef de Partie to oversee a kitchen station, ensuring high standards of preparation, cooking and presentation. You will manage your station, maintain cleanliness, and collaborate with the team to deliver consistent dishes.

The role involves training junior staff, contributing to menu development, stock control and adherence to health and safety guidelines. A pathway toward Sous Chef is available for the right candidate.