Chef de Partie

Job Title: Chef De Partie


Work Schedule: 40 hours per week (4 days on, 2 days off)


Pay Rate: £15.89 per hour



Key Responsibilities:


- Collaborate with the Head Chef to oversee daily kitchen operations, including staff supervision, production preparation, quality control, and inventory management.
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Ensure the consistency and quality of meals by following established recipes.

- Guide and support junior kitchen staff in cooking, food preparation, and plating.
- Manage and organise kitchen inventory and ingredients.
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Implement and maintain a first-in, first-out food rotation system, ensuring all products are properly dated and organised for quality assurance.

- Keep cooking stations well-stocked, especially during peak hours.

- Train new kitchen employees to meet unit and kitchen standards.

- Oversee food and product ordering, maintain detailed records, minimise waste, and enhance existing systems for waste reduction and budget management.
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Ensure all food preparation and presentation meet customer quality standards.

- Assist the Head Chef in maintaining kitchen organisation, staff development, and training opportunities.
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Contribute to menu creation and presentation in collaboration with the Head Chef.
- Aid the Sous Chef and Head Chef in developing new dishes and menus.

- Ensure the team adheres to food hygiene standards and health and safety regulations.

Follow all unit safety measures.

- Comply with inflight services security protocols.
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Maintain a clean work environment following the "clean as you go" standard.
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Interact professionally with colleagues, customers, and clients.

- Adhere to corporate social responsibility initiatives.

- Perform additional duties as assigned by the manager.


Required Knowledge and Skills:


- Minimum of 1 year of catering experience (preferred).
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Ability to remain calm under pressure.

- Excellent communication, teamwork, and customer service skills.

- Strong literacy skills, both written and verbal.

- Operational awareness, including understanding of HACCP, COSHH, DDA, Food Hygiene, Health and Safety, and DFT requirements.
Proficiency in various cooking methods, ingredients, equipment, and procedures.

Accuracy and efficiency in handling emergencies and providing solutions.

Familiarity with industry best practices.