Chef de Partie
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What you'll do
- Manage and execute all tasks within your section to the highest standard.
- Ensure all dishes are prepared on time, accurately, and presented according to plating guides.
- Work closely with the Sous Chef and Head Chef on daily specials, prep lists, and service planning.
- Maintain clear communication with FOH teams to ensure seamless coordination during service.
- Supervise and support Commis Chefs and Kitchen Porters within your section.
- Offer guidance and mentoring to junior staff, encouraging skills development.
- Lead by example with a professional, clean, and organised approach to kitchen work.
- Ensure full compliance with food hygiene, allergen, and safety standards.
- Monitor and manage section stock levels, minimising waste and supporting stock rotation.
- Support with deliveries, labelling, and proper storage of ingredients.
- Provide feedback on menu development and dish refinement.
- Identify inefficiencies in workflow or prep and recommend improvements.
What they're looking for
- Minimum 2 years’ experience as a Chef de Partie or strong experience as a Demi Chef in a high-quality kitchen.
- Passion for food, detail-oriented, and committed to delivering top-tier dishes.
- Strong organisational skills and ability to prioritise tasks under pressure.
- Excellent knowledge of kitchen hygiene, allergen control, and food safety standards (HACCP).
- Experience in mentoring junior staff and working within a structured brigade.
- Positive, team-focused attitude with good communication skills.
- Professional presentation and commitment to continuous improvement.
- Flexible and adaptable to changing service styles (banqueting, à la carte, tasting menus).
Summarised by NextRaise from the employer’s description, which follows in full below.
Full description from employer
Job introduction
We are currently looking for Chef de Partie to join our team at The Royal Academy of Arts (Keeper's House), London to deliver a world class guest experience. Our Cafés and Restaurants are located amongst inspiring and breath taking masterpieces within Burlington House.
As Chef de Partie in a premium, members-only dining venue, you are responsible for delivering consistently high-quality dishes within your section, maintaining culinary standards, and supporting the Sous Chef and Head Chef in all aspects of kitchen operations. You will play a key role in food service, preparation, hygiene, organisation, and mentoring junior team members to ensure a seamless and memorable guest experience.
What you'll do
Food Preparation & Service Excellence
- Manage and execute all tasks within your section to the highest standard.
- Ensure all dishes are prepared on time, accurately, and presented according to plating guides.
- Work closely with the Sous Chef and Head Chef on daily specials, prep lists, and service planning.
- Maintain clear communication with FOH teams to ensure seamless coordination during service.
Team Collaboration & Leadership
- Supervise and support Commis Chefs and Kitchen Porters within your section.
- Offer guidance and mentoring to junior staff, encouraging skills development.
- Lead by example with a professional, clean, and organised approach to kitchen work.
Operational Discipline
- Ensure full compliance with food hygiene, allergen, and safety standards.
- Monitor and manage section stock levels, minimising waste and supporting stock rotation.
- Support with deliveries, labelling, and proper storage of ingredients.
Continuous Improvement
- Provide feedback on menu development and dish refinement.
- Identify inefficiencies in workflow or prep and recommend improvements.
- Embrace training opportunities and contribute to a culture of learning and excellence.
What you'll bring
- Minimum 2 years’ experience as a Chef de Partie or strong experience as a Demi Chef in a high-quality kitchen.
- Passion for food, detail-oriented, and committed to delivering top-tier dishes.
- Strong organisational skills and ability to prioritise tasks under pressure.
- Excellent knowledge of kitchen hygiene, allergen control, and food safety standards (HACCP).
- Experience in mentoring junior staff and working within a structured brigade.
- Positive, team-focused attitude with good communication skills.
- Professional presentation and commitment to continuous improvement.
- Flexible and adaptable to changing service styles (banqueting, à la carte, tasting menus).
Why Sodexo?
- Pay £15.50 per hour with a share of service charge, plus Sodexo’s benefit
- 35 hours contract with the first 12 week of probation period on a casual agreement
Company
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