Chef de Partie As a Chef de Partie, youll be responsible for running a specific section of the kitchen, ensuring every dish is prepared to the highest standards of taste, presentation, and consistency. Working closely with the Sous Chef and Head Chef, youll help deliver exceptional food and support the smooth day-to-day running of a busy, high-performing kitchen. Benefits Basic hourly rate + attractive tronc Structured training:kitchen onboarding,HACCP refresh,allergen mastery,first-aid, supplier sessions & stages; clear progression toSenior CDP / Junior Sous / Sous Weekly tastings & dish developmentwith feedback loops that actually get used Staff meals on shift 50% team discounton food & drink across the group Predictable scheduling:rotas issued in advance; holiday, pension, EAP Plus:chef learning pathway, team events, wellbeing support, referral bonuses, strongFulham Broadwaytransport links Key Responsibilities Prepare, cook, and present dishes to the restaurants exacting standards. Maintain a thorough understanding of your section and ensure consistency during service. Take pride in precision, quality, and attention to detail in every dish. Contribute ideas for menu development and specials when required. Ensure mise en place is completed efficiently and to a high standard before each service. Manage your section during busy service periods with confidence and calmness. Support other sections and team members when needed. Maintain a clean, organised, and safe working environment. Follow all food hygiene, health & safety, and allergen management procedures. Assist in stock control, rotation, and minimising food waste. Teamwork & Development Work collaboratively with the kitchen brigade to deliver exceptional standards. Support the training and development of junior chefs and apprentices. Demonstrate a positive attitude and commitment to learning and progression. Skills & Experience Proven experience as a Chef de Partie or Demi Chef de Partie in a high-end or award-winning kitchen. Strong technical cooking skills and understanding of classic and modern techniques. Excellent organisation and time management skills. Commitment to quality, consistency, and teamwork. Ability to work efficiently under pressure while maintaining composure. A genuine passion for food, seasonality, and continuous improvement.

TPBN1_UKCT