The Chef de Partie runs a designated section of the kitchen, taking ownership of the preparation, cooking and presentation of dishes to the specification and standard set by the Head Chef. A skilled and reliable member of the brigade, the postholder ensures their section is well organised, fully stocked and consistently delivering food of the quality expected of a premium Emerald Hospitality Group venue.
KEY RESPONSIBILITIES
- Prepare, cook and present dishes on your section to the agreed specification, quality and presentation standards.
- Set up and organise your section for service, ensuring correct mise en place and stock levels.
- Maintain consistency and speed during service, working closely with the rest of the brigade.
- Supervise and support any commis chefs working on your section.
- Follow recipes, portion controls and plating guides to protect quality and margin.
- Maintain the cleanliness and organisation of your section in line with food safety standards.
- Monitor stock on your section, minimise wastage and communicate ordering needs to the Sous Chef.
- Comply with all HACCP, allergen and food safety procedures.
PERSON SPECIFICATION
Essential
- Proven experience as a Chef de Partie or a strong Commis Chef ready to step up.
- Solid cooking skills and knowledge of kitchen sections and techniques.
- Good understanding of food safety, HACCP and allergen management.
- Ability to work at pace while maintaining consistency and quality.
- A collaborative, team-focused approach and flexibility across shifts.
Desirable
- Culinary qualification (e.g. NVQ / City & Guilds) or equivalent experience.
- Level 2 Food Hygiene certification.
- Experience in a premium or high-volume quality restaurant.
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