Chef de Partie – Kitchen Section Lead

About the role

The Chef de Partie will manage a specific kitchen section, ensuring efficient food preparation, cooking, presentation and storage. This role supports the restaurant’s daily operations while maintaining high standards of hygiene and cost control.

Key responsibilities

• Prepare, cook, present and store food according to established standards.
• Organise daily preparation and plan menu requirements for the section.
• Train and supervise junior staff, ensuring compliance with food standards.
• Supervise raw material preparation and finish dishes for service.
• Check product freshness and store items correctly.
• Control food cost and waste while maintaining quality.
• Maintain a clean workstation and follow cleaning rotas.
• Adhere to health, safety and fire procedures and ensure team compliance.
• Assist the restaurant manager in monitoring departmental costs and achieving budget targets.

Required profile

• Minimum of 1 month experience in a kitchen environment.
• Ability to train and guide junior staff.
• Commitment to hygiene, safety and cost‑control standards.

Required skills

• Cooking
• Food Preparation
• Presentation
• Storage