Chef de Partie: Seasonal, Ingredient-Driven Kitchen

Granger & Co.; Greater London; On-site; GBP 35,000 - 37,000; Full time

Benefits offered by this job

Real work-life balance

Additional holiday after two years

Wellbeing support

Staff meals

Restaurant discount

Cycle to work

Maternity pay

Learning opportunities

Job summary

Granger & Co. in London is seeking a Chef de Partie to take ownership of a section, cooking ingredient-led dishes with precision and care. You will work closely with senior chefs to maintain high standards and contribute to seasonal menu changes.

This full-time role offers a collaborative kitchen environment, learning from experts and supporting junior team members, with a focus on flavour and sustainable sourcing.

Qualifications

• Calm, organised and confident, you take pride in your craft and in working with high-quality, seasonal produce.
• You understand flavour, care deeply about ingredients, and enjoy being part of a busy, supportive kitchen.
• You are a collaborative team player who communicates well, leads by example within your section, and brings positivity and professionalism to service.
• You care about seasonality and sustainable sourcing.

Responsibilities

• Take ownership of your section, cooking fresh food with precision and care.
• Maintain high standards of preparation and presentation, keep your station organised, and support the kitchen's smooth running.
• Work with senior chefs, contribute to seasonal menu changes, and mentor junior team members with generosity.
• Learn from the team and the farmers, growers and producers behind our ingredients.

Skills

Cooking

Team collaboration

Organised

Calm demeanor

Job description

Granger & Co. in London is seeking a Chef de Partie to take ownership of a section, cooking ingredient-led dishes with precision and care. You will work closely with senior chefs to maintain high standards and contribute to seasonal menu changes.

This full-time role offers a collaborative kitchen environment, learning from experts and supporting junior team members, with a focus on flavour and sustainable sourcing.