Chef de Partie

Role Overview

The Chef de Partie will assist the Chef Manager/Catering Manager in leading and managing the entire kitchen team, ensuring consistently excellent food quality and efficient kitchen operations across all business areas on site.

Key Duties

• Uphold food hygiene, presentation, and service standards in line with HACCP and health & safety regulations.
• Support menu planning and costing efforts to meet budgeted gross profit margins while minimizing waste.
• Manage food procurement according to company purchasing policies, using only approved suppliers.
• Implement and comply with all company policies and procedures to maintain food safety and hygiene in kitchen and related areas as per current legislation.
• Ensure all assigned food safety and quality records are diligently completed daily without exception.
• Maintain high personal and premises hygiene standards.
• Lead and motivate the kitchen team to deliver exceptional food quality for clients.
• Collaborate with management in inspecting and approving all food deliveries to guarantee top quality produce.
• Verify that food items are presented innovatively and served at the correct temperatures, monitoring and recording as required.
• Assist with stock taking activities when required.
• Regularly review the kitchen hazard list alongside the Chef Manager/Catering Manager on a weekly basis.
• Foster effective communication and positive working relationships with clients, customers, and team members.
• Share responsibility for cleanliness and hygiene by ensuring all assigned cleaning duties are performed to standards daily and weekly.
• Perform any additional reasonable tasks that support food preparation, hygiene, service, and overall kitchen efficiency.

Required Qualifications and Experience

• Relevant culinary qualification.
• 1 to 2 years of practical experience working in a professional kitchen environment.
• Experience within industrial catering settings.
• Familiarity with HACCP documentation and procedures.
• Competence in preparing complex food items for consumption.
• Skilled in multi-tasking and managing several demands simultaneously.
• Effective communication skills with staff and customers at all organizational levels.
• Capability to accurately follow and issue both verbal and written instructions.
• Experience in managing food costings and adhering to budgetary targets.
• Proven experience in menu planning.
• Motivated, dedicated, and self-driven work approach.
• Dependability with strong punctuality and attendance record.
• Ability to work independently or as a collaborative team member.
• Maintains excellent personal hygiene standards.
• Professional demeanor and courteous manner.
• Strong passion for food and delivering quality service.
• Flexible to work varying hours and perform diverse duties as needed.
• Open to ongoing training and development opportunities.