Chef de Partie; Cold Section

The Chef de Partie (Cold Section) is responsible for overseeing the cold kitchen section while actively supporting and engaging with all areas of the kitchen
. This role requires a hands‑on professional who is willing to step beyond their section, contribute to managing daily kitchen operations, and support the leadership team in maintaining quality, consistency, and team performance.

• Take full ownership of the cold section
  , ensuring high-quality preparation and presentation.
• Prepare and present dishes in line with the clients standards.
• Support and assist in all kitchen sections as operationally required.
• Work closely with Sous Chef and Executive Chef to manage daily kitchen operations.
• Assist with supervising junior kitchen staff and commis chefs.
• Maintain excellent hygiene, cleanliness, and food safety standards (HACCP)'.
• Assist with stock control, ordering, and waste management'.
• Ensure smooth service during busy periods and functions'.
• Contribute ideas for menu execution, presentation, and efficiency.
• Actively support a positive, professional, and collaborative kitchen culture.

• Proven experience as a Chef de Partie
  , preferably in a hotel or high-volume environment.
• Strong background in cold kitchen operations (garde manger).
• Sound understanding of all kitchen sections and service flow.
• Ability and willingness to work shifts, weekends, and public holidays
  .
• Knowledge of food safety, hygiene, and stock management.
• Ability to perform under pressure while maintaining quality.

• Flexible and adaptable mindset
• Willing to get involved in managing all areas of the kitchen
• Strong team player with leadership potential
• Positive attitude and strong work ethic
• Passionate about food, consistency, and guest satisfaction
• Reliable, organized, and proactive