Chef De Partie

Responsibilities

• Station Management – Oversee and manage a designated section of the kitchen, ensuring the preparation and cooking of dishes meets the highest standards.
• Food Preparation & Cooking – Prepare, cook, and present dishes to a high standard, ensuring consistency in taste, presentation, and quality.
• Inventory & Stock Control – Monitor and manage stock levels for your section, ensuring ingredients are fresh, and orders are placed as needed to maintain efficient kitchen operations.
• Team Collaboration & Supervision – Work closely with junior chefs and kitchen staff, offering guidance and support while maintaining a strong focus on teamwork and kitchen organisation.
• Health & Safety Compliance – Ensure adherence to food safety regulations and hygiene standards, maintaining a clean and safe working environment at all times.

• Culinary Expertise – Advanced knowledge of cooking techniques, food preparation, and presentation, with the ability to work across a variety of sections in the kitchen.
• Time Management – Ability to work efficiently in a fast-paced environment, prioritising tasks and ensuring all dishes are prepared and served on time.
• Teamwork & Communication – Strong ability to collaborate with other kitchen staff, communicating effectively to ensure smooth kitchen operations and service.
• Attention to Detail – Keen eye for consistency in the quality and presentation of dishes, ensuring each plate meets the high standards of the kitchen.
• Health & Safety Awareness – Solid understanding of food safety regulations, hygiene practices, and proper kitchen procedures to ensure a safe working environment.

• On top of pay - also included is our wider benefits such as:
• Staff discount ranging from 25% to 50% on F&B at all Signature Group Venues
• Employee Assistance Programme
• Extra annual leave days gathered through service
• Plus so much more!