Chef De Partie

Job Ref: JO-2111-24424_1637767481
Sector: Hospitality & Catering
Job Type: Permanent
Date Added: 24 November 2021
  • Nottingham, Nottinghamshire NG16DQ Nottingham Nottinghamshire Midlands NG16DQ
  • Blue Arrow
  • £24,000 per Annum
Blue Arrow


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Our client is always on the look out for talented chefs who want to improve their culinary skills and knowledge. Whether you're eager to take on extra responsibilities in your first Chef De Partie role, or learn a new section, we want to hear from you. From on-the-job training to extra courses to further your professional development we will be happy to support you every step of the way

High-end training and supervision will be provided to ensure even the smallest details stand out. This itself is a phenomenal opportunity for any employee and will be the benchmark of any chef's career and CV.

Roles & Responsibilities

General skills

The job is on a full time basis.

The key qualities and requirements that we are looking for are:

  • Ensuring standards put in place are maintained and consistently developed
  • Keeping the management informed of any problems within the business
  • Maintaining healthy team relationships between the entire workforce
  • Constant prioritisation of guest care and service
  • To be adaptable and fully conversant in line with new menus and changes to keep in line with customer demand.
  • Ensuring the consistency in flavour and presentation are maintained, using the same recipes and ingredients stated by the head chef
  • To constantly want to push the standards higher
  • Full responsibility of the dishes of your section and a clear understanding of responsibility expected.
  • Being fully aware of fire procedures, house rules and health, safety and security.

The person must have:

  • Relevant background in the field and be able to produce to deadlines
  • Excellent communication skills
  • 100% organised
  • Excellent levels of motivation, ability to train and inspire others to be like minded
  • High levels of energy with a positive mental attitude and a smile.
  • Good team player, conscientious and enthusiastic
  • Always approachable, polite, instinctive and attentive.
  • Flexible to work weekends and evenings

You will have:

  • Knowledge and ability to independently and effectively run your section, for example; meat, fish, vegetables, pastry, butchery, sauces, grill, starches, starters, fry, pantry and roast
  • The ability to supervise, engage and teach Commis Chefs and Kitchen Assistants
  • The ability to delegate tasks appropriately
  • Ability to work without close supervision and deliver quality work
  • Strong ability to produce good quality food and first rate culinary skills
  • A flair, passion and a love of ingredients
  • Strong organisational skills
  • An ability to work unsupervised and consistently deliver quality work
  • Experience of a variety of kitchen environments and cuisines
  • Awareness of Hazard Analysis and Critical Control Points (HACCP)
  • Good maths/numeracy skills
  • Good oral communication with all members of the team
  • A grasp of profit margins

Personal traits

You will have:

  • Strong attention to detail
  • Enthusiasm and willingness to develop your own skills and knowledge, plus those around you
  • Flexible and have a willingness to embrace new ideas and processes
  • Good team management skills
  • Team player qualities and the ability to work well with staff at all levels in the kitchen
  • Positive and approachable manner
  • Able to thrive in a fast-paced kitchen
  • A cool/calm/level head when under pressure and during a busy service

Main Duties/Responsibilities

As a Chef de Partie in this role, you will:

  • Prepare, cook and present food as per your station
  • Prepare food to ordering during service as per your station/section e.g. meat, fish, vegetables, pastry, butchery, sauces, grill, starches, starters, fry, pantry and roast
  • Ensure you and your team have high standards of food hygiene and follow the rules of health and safety practises in the kitchen
  • Manage and train any assigned Commis Chefs or Demi-Chef de Parties working with you
  • Monitor portion and waste control to maintain profit margins
  • May be involved in assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes



  • City & Guilds 706/1 or 706/2 in Catering
  • NVQ/SVQ Level 2 (or equivalent)
  • Level 1 and 2 Food Safety Awards
  • Minimum 1 year's relevant experience
  • Awareness of manual handling techniques
  • Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
  • Experience of kitchen equipment including different knives
  • Understandable level of English spoken and written
  • Any health and safety and food hygiene courses

Desired but not necessary

  • Level 2 Health and Safety in the Workplace Award
  • Level 3 Food Safety Awards
  • Modern Apprenticeship programme
  • The 14-19 Hospitality & Catering diploma
  • City & Guilds diplomas in professional cookery
  • BTEC HND in professional cookery
  • A foundation degree in culinary arts

So if you're ready to be recognised for your hard-work and excellent organisation skills in the kitchen then apply to be our next Chef De Partie today.

Blue Arrow
25/12/2021 15:24:41
GBP 24000 24000

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