Chef de Partie - School Kitchen, Term-Time, 11am-3pm

Thomas Franks; London Borough of Ealing; Hybrid; GBP 17,000 - 24,000; Full time

Benefits offered by this job

Free meals on duty

Cycle to work scheme

Employee assistance programme

Workplace pension

Job summary

Thomas Franks is seeking a Chef De Partie in Ealing for a Monday to Friday role from 11am to 3pm, offering a term-time-only contract. The position operates at a Catholic girls’ school with nurseries, providing fresh meals and a fixed lunch/tuck shop service.

You will work with seasonal ingredients, maintain high food standards, and contribute to allergen control and safety procedures. The role requires experience at CDP or junior sous chef level, strong teamwork, and a passion for great food.

Qualifications

• Previous experience in a fast-paced kitchen at CDP or junior sous chef level.
• Ability to work in a team and communicate effectively.
• Understanding of fresh seasonal ingredients and bespoke menus.
• Attention to detail and strong organisational skills.
• Good verbal and written English.
• Experience in food cost and wastage considerations.

Responsibilities

• To work well in a team of chefs providing catering services to pupils and teachers.
• To produce food for service using fresh ingredients, cooking from scratch and following the companies brand standards.
• Ensuring company food standards are adhered to and wastage controlled.
• Ensuring all Food Hygiene and Health & Safety policies and allergen control procedures are followed.

Skills

CDP experience

Team player

Food cost awareness

English writing/reading

Creativity with menus

Attention to detail

Food freshness/seasonal ingredients

Job description

Thomas Franks is seeking a Chef De Partie in Ealing for a Monday to Friday role from 11am to 3pm, offering a term-time-only contract. The position operates at a Catholic girls’ school with nurseries, providing fresh meals and a fixed lunch/tuck shop service.

You will work with seasonal ingredients, maintain high food standards, and contribute to allergen control and safety procedures. The role requires experience at CDP or junior sous chef level, strong teamwork, and a passion for great food.