Senior Chef De Partie

Manpower UK; Thame; 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, established restaurant. This full-time role requires flexibility to work weekends, evenings and mornings, with some split shifts.

Salary up to £35,000–£37,000 per year depending on experience; a driving licence is required due to location. You will prepare, cook and serve meals to the Head Chef’s standards and oversee a busy kitchen to support day-to-day operations.

Qualifications

• Experience in a professional kitchen preferred.
• A driving licence is required due to location.
• Flexibility to work weekends, evenings and mornings.

Responsibilities

• Prepare, cook and serve meals meeting Head Chef standards.
• Oversee a busy kitchen and delegate tasks to chefs and kitchen staff.
• Help manage day-to-day operations.
• Assist in development and design of seasonal menus.
• Assess dishes for taste, presentation and quality.
• Control food costs with minimal wastage.
• Ensure safety and hygiene compliance.
• Maintain personal tidy appearance and hygienic work.
• Understand food costs and departmental costs influence on profit and loss.
• Minimise wastage by handling surplus food after service.

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.