Part-Time Chef de Partie: Lead Kitchen & Menu Innovation

Debden Grange Village Management Ltd; United Kingdom; On-site; GBP 9,000 - 12,000; Part time

Job summary

Debden Grange Village Management Ltd in the United Kingdom is seeking a Chef De Partie to support the Head Chef and lead a kitchen team in delivering fresh, high-quality meals for residents and guests. This part-time role is 15 hours per week, with shifts on Thursdays and Fridays, offering a hands-on opportunity to shape the menu and kitchen standards.

You will ensure food safety, HACCP compliance, and cost-conscious operations, while coaching staff and maintaining a welcoming, customer-focused

Qualifications

• Minimum 3 years’ relevant industry experience, with at least 1 year in a supervisory role.
• Strong knowledge of food safety management systems, HACCP, and COSHH.
• A passion for delivering exceptional food and service.
• Organised, reliable, and able to thrive under pressure.
• A team player who leads by example and embraces our values.

Responsibilities

• Support the Head Chef with day-to-day operations and delivery of the restaurant and village catering services
• Lead and inspire the kitchen team to uphold high standards of food safety, hygiene, and presentation
• Contribute to menu development, specials, and events, balancing creativity with cost control
• Monitor food and beverage quality, profitability, and customer satisfaction
• Ensure compliance with food safety, HACCP, COSHH, and allergen management
• Train, coach, and supervise staff, fostering a collaborative and positive working environment
• Build strong relationships with residents and guests, ensuring a welcoming, customer-focused service

Skills

Team leadership

Quality control

Adaptability

Education

Food Safety Level 3

Job description

Debden Grange Village Management Ltd in the United Kingdom is seeking a Chef De Partie to support the Head Chef and lead a kitchen team in delivering fresh, high-quality meals for residents and guests. This part-time role is 15 hours per week, with shifts on Thursdays and Fridays, offering a hands-on opportunity to shape the menu and kitchen standards.

You will ensure food safety, HACCP compliance, and cost-conscious operations, while coaching staff and maintaining a welcoming, customer-focused