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