Part-time Chef de Partie

Bar Blondie; Greater London; On-site; GBP 21,000 - 22,000; Part time

Job summary

Bar Blondie in West London invites applications for a Part-time Chef de Partie to join the opening team of a new wine bar and restaurant concept. The kitchen will focus on Southern European inspired cuisine, led by a strong executive team, with a 44-cover dining room plus 24 outside, and a vibrant, community-driven environment. You will work closely with senior chefs, mentor junior staff, and contribute to menu development.

Qualifications

• 2–5 years professional kitchen experience (culinary degree a plus).
• Strong technical cooking skills and knowledge of kitchen equipment.

Responsibilities

• Take pride in your craft and take complete ownership of your section, ensuring every service runs seamlessly and with attention to detail.
• Work closely with the Head Chef, Sous Chef, and wider kitchen team to consistently deliver an outstanding guest experience.
• Mentor junior chefs and foster a positive, professional kitchen culture.
• Contribute creative ideas for menu development and seasonal dishes, and refine kitchen operations.
• Maintain impeccable organisation and a high standard of hygiene, safety and cleanliness.

Skills

Cooking skills

Kitchen teamwork

Attention to detail

Education

Culinary degree

Job description

NEW WINE BAR & RESTAURANT

Part-time Chef de Partie

SALARY: £15.00 - £16.00 per hour (DOE)

LOCATION: Queen’s Park, West London

OPPORTUNITY: An exciting opportunity for a part-time Chef de Partie to join the opening team of a new and ambitious wine bar and restaurant in West London.

BAR BLONDIE:

• An exciting new wine bar and restaurant concept like no other in London, from founders Elliot Milne (founder of Milk Beach) and Alex Price (Head of Wine at Plates*, Head of Wine HAM Restaurants, GM Bar Crispin)

• Led by Executive Chef Alex Busca (Head Chef at Milk Beach Soho) and Head Chef Alastair Walling (Former Head Chef at Albers) the kitchen will focus on Southern European inspired cuisine.

• Opening July 2026

• Location: situated on the beautiful Lonsdale Road mews in Queen’s Park, West London

• Size of Restaurant: 44 covers inside + 24 covers outside + additional street dining and drinking

• Size of Kitchen Team: 4 chefs (Head Chef, Sous Chef, two Chef de Parties) including two Kitchen Porters

• Food:

  • Southern European inspired – snacks, small plates, fresh pasta, grill, desserts.

  • Ingredient-led menu led by close relationships with carefully chosen farms

  • Targeting accolades, Michelin Bib Gourmand, National Restaurant Awards etc

• INSPIRATION: Goodbye Horses, St Eia (Cornwall), Noble Rot

• VIBE: something new and fresh for West London; a rich, community led, creative space showcasing exceptional wines and ingredient-led cooking; vibrant atmosphere with carefully curated cultural events including music, poetry and events; street dining and drinking in Spring/Summer

WHO WE ARE LOOKING FOR:

• PASSIONATE: we’re building a team that is passionate about hospitality, wine and food and with a never-ending curiosity to learn and share

• EXPERIENCE: 2–5 years professional kitchen experience (culinary degree a plus)

• EXPERTISE: Strong technical cooking skills and knowledge of kitchen equipment

ROLE & RESPONSIBILITIES:

• Take pride in your craft and take complete ownership of your section, ensuring every service runs seamlessly, efficiently, and with exceptional attention to detail.

• Work closely with the Head Chef, Sous Chef, and wider kitchen team to consistently deliver an outstanding guest experience.

• Support, guide, and mentor junior chefs, fostering a positive, professional, and high-performing kitchen culture.

• Contribute creative ideas for menu development, seasonal specials, and the ongoing refinement of dishes, systems, and kitchen operations.

• Maintain impeccable organisation and a 5-star food hygiene standard at all times, with zero compromise on cleanliness, safety, or compliance.

WHO WE ARE LOOKING FOR:

• Someone who is passionate about ingredient-led cooking and nurturing supplier and farm relationships, and fostering this culture in the team

• Someone with meticulous standards and ambitions to seek accolades

• Ambitious, organised, and calm under pressure

WHAT WE OFFER:

• Mentorship under Exec Chef Alex Busca and Head Chef Alastair Walling

• Supplier trips to farms, team socials, and award opportunities

• Ongoing training and development opportunities for both product knowledge and management skills

• Inclusive and diverse workforce

• 28 days holiday per year

• Meals, softs, coffees, and teas while on shift

• 25-50% discounts at all group venues