Chef de Partie - Skof

Umbel Restaurants; Manchester; On-site; GBP 26,000 - 38,000; Full time

Job summary

Skof, the Michelin-starred restaurant in Manchester led by Executive Chef Tom Barnes, is seeking a skilled Chef de Partie to join our growing kitchen team.

You will own a designated section, cook in front of guests, and contribute to a restaurant celebrated for precision, consistency, and exceptional hospitality.

Qualifications

• Solid knowledge of cooking techniques and kitchen operations.
• Strong understanding of food safety regulations and standards.
• Demonstrates efficient time management under busy service periods.
• Works well within a team and supports colleagues.
• Maintains high attention to detail in plating and presentation.
• Shows commitment to consistent high-quality food.

Responsibilities

• Food preparation and plating to executive chef specifications.
• Manage a designated kitchen section such as larder, pastry, garnish, or sauce.
• Cook and plate confidently in front of diners, reflecting the chef’s philosophy.
• Ensure presentation, taste, and dietary requirements are met.
• Monitor stock levels and assist with ordering when needed.
• Support junior chefs and provide training guidance.
• Maintain cleanliness, organization, and safe equipment use.
• Collaborate with kitchen, front of house, and management.
• Deliver dishes within required timelines, especially during peak service.

Skills

Cooking techniques

Food safety

Time management

Team collaboration

Attention to detail

Job description

Skof, the one‑Michelin‑star restaurant led by Executive Chef Tom Barnes, is seeking a skilled and driven Chef de Partie to join our growing kitchen team. Since opening, Skof has earned significant national recognition — including a Michelin Star (February 2025), Best New Restaurant at the Good Food Guide Awards, the highest new entry in SquareMeal’s T100 (No. 8), multiple Manchester Food & Drink Awards, a place in Condé Nast Traveller’s Top New Restaurants 2024, and most recently ranking No. 29 in the NRA T100 list (June 2026).

This is an opportunity to take ownership of a section, cook in front of guests, and contribute to a restaurant celebrated for precision, consistency, and exceptional hospitality.

The Role

As Chef de Partie, you’ll manage a designated section of the kitchen and ensure dishes are prepared, cooked, and presented to the highest standard. You’ll work closely with the wider team to maintain consistency, uphold food safety regulations, and support smooth service throughout the day.

What You’ll Be Doing

• Food preparation — Preparing, cooking, and plating dishes to Executive Chef specifications
• Station management — Running your section efficiently (larder, pastry, garnish, sauce, etc.)
• Guest interaction — Cooking and plating confidently in front of diners, representing the Tom Barnes philosophy
• Quality control — Ensuring presentation, taste, and dietary requirements are met
• Stock management — Monitoring stock levels and assisting with ordering
• Team support — Guiding junior chefs and supporting training
• Health & safety — Maintaining cleanliness, organisation, and safe equipment use
• Communication — Working collaboratively with kitchen, FOH, and management
• Time management — Delivering dishes within required timeframes, especially during peak service

What We’re Looking For

• 2–3 years’ experience in a professional kitchen, ideally in a similar role
• Strong knowledge of cooking techniques, food safety, and kitchen operations
• Ability to work efficiently under pressure
• Excellent organisation and time‑management skills
• A team player with strong communication skills
• Strong attention to detail and commitment to exceptional food quality