Senior Chef De Partie

Manpower; Southmoor; On-site; GBP 35,000 - 37,000; Full time

Job summary

Manpower Recruitment in Chinnor, Oxfordshire, is seeking a Senior Chef De Partie for a busy, well-regarded restaurant. This full-time role requires flexible hours across weekends, evenings and mornings, with some split shifts, and a driver’s licence due to location.

You will lead kitchen duties under the Head Chef, prepare and cook dishes to specification, help develop seasonal menus, monitor portion control and waste, and maintain high standards of hygiene and safety.

Responsibilities

• Prepare, cook and plate dishes to recipe specifications.
• Participate in development and design of seasonal menus.
• Assess dishes for taste, presentation and quality before service.
• Monitor food costs and minimize waste through proper preparation and handling of leftovers.
• Ensure safety, security and hygiene standards are maintained at all times.
• Maintain personal hygiene and a professional appearance in a clean kitchen.
• Be aware of health, safety and security considerations relevant to the work area.
• Understand and monitor daily departmental costs and their impact on profit and loss.

Job description

Manpower Recruitment are looking for a Full Time Permanent, Senior Chef De Partie for an established Restaurant in Chinnor, Oxfordshire.

This is a Full-Time role, working 5/7 days and would need flexibility to work Weekends, Evenings and Mornings, with some split shifts.

The role is paying up to £35000-37000pa depending on experience.

*A driving licence would be needed, due to location

Overall Objective

To prepare, cook and serve meals that meet the standards set by the Head Chef. Oversee a busy kitchen and delegating tasks accordingly to the business needs to chefs and kitchen staff, helping support the day-to-day operation.

Essential Job Functions – Food Production

• Helps create, prepare, and cook the assigned dishes as per recipe specification.
• Participate in the development and design of seasonal menus.
• Assess all dishes before leaving kitchen for taste, presentation, and food quality.
• Control food cost with minimum wastage including correct food preparation and handling of leftover food items.
• Ensure safety and security is always adhered to.
• Maintains personal tidy appearance and works in a hygienic manner.
• Be fully aware of all health, safety and security issues associated with work area.
• To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
• Ensure minimum wastage by correctly handling surplus food after service.