Senior Chef de Partie — Premium, High-Volume Kitchen Lead

Eastlands Venue Services Limited; Manchester; On-site; GBP 21,000 - 28,000; Full time

Benefits offered by this job

Private Medical Insurance

Group Life Assurance

Birthday Day Off

Complimentary Meals on Shift

Employee Assistance Programme

Employee Discounts Platform

Company Pension Scheme

Generous Holiday Allowance

Career Development Opportunities

Job summary

Eastlands Venue Services Limited is seeking a Senior Chef de Partie on a fixed-term contract for Medlock Square, Manchester. You will join a dynamic culinary team, taking charge of your section during busy service and upholding high standards across a range of concepts.

The role emphasises leadership of junior staff, strict food safety practices, and collaboration with front‑of‑house teams to ensure high quality, efficient service throughout events and daily operations.

Qualifications

• Experience as a Senior Chef de Partie or Chef de Partie.
• Solid understanding of kitchen operations and service standards.
• Ability to work in a fast-paced, high-volume environment.
• Strong organisational and time-management skills.
• Good knowledge of food safety and hygiene practices.

Responsibilities

• Culinary Execution: Prepare, cook, and present dishes to a consistently high standard and own your section during service.
• Service & Preparation: Complete mise en place to a high standard and maintain team organisation for smooth service.
• Team Leadership & Development: Support and guide junior chefs, contributing to a high-performing kitchen culture.
• Operational Standards: Maintain food safety, hygiene, stock control, and safe equipment use.
• Collaboration & Improvement: Work with kitchen and front-of-house teams to enhance quality and efficiency.

Skills

Senior CDP

Chef de Partie

Kitchen operations

Time management

Job description

Eastlands Venue Services Limited is seeking a Senior Chef de Partie on a fixed-term contract for Medlock Square, Manchester. You will join a dynamic culinary team, taking charge of your section during busy service and upholding high standards across a range of concepts.

The role emphasises leadership of junior staff, strict food safety practices, and collaboration with front‑of‑house teams to ensure high quality, efficient service throughout events and daily operations.