Permanent

Chef De Partie

Manpower UK

Chinnor, Oxfordshire, OX39 4QL

£32000.00 - £34000.00 per annum

Posted: 13 October 2026 (Today)

Closing date: 11 November 2026

Ref: BBBH449425

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About the Role

Based in Chinnor, this permanent Chef De Partie role sits within an established restaurant. Working five days from seven, the postholder prepares, cooks and serves dishes to the standards set by the Head Chef, contributing to recipe development and section management. Flexibility is required for mornings, evenings and weekends, with split shifts and one extra evening off each week. No Monday working, as the restaurant closes, and Sunday covers lunch only. Salary is £32,000 to £34,000 annually, plus service charge of up to £3,000 yearly. Applicants must drive, and live-in accommodation is available for a fee.

Manpower Recruitment are looking for a Full Time Permanent, Chef De Partie in an established restaurant based in Chinnor, Oxfordshire.

This is a Full-Time role, working 5/7 days and would need flexibility to work Weekends, Evenings and Mornings
The role is paying £32000-£34000pa + Service Charge (up to £3000 per year)

*Live in option available for a fee
*Must drive

No Monday working as restaurant is closed
Sunday lunchtime working only
Allocated one extra evening off per week.
Split Shifts required between shifts.
Car parking on site

Overall Objective:

To prepare, cook and serve meals that meet the standards set by the Head Chef.
Essential Job Functions Food Production

Helps create, prepare, and cook the assigned dishes as per recipe specification.
Participate in the development and design of seasonal menus.
Assess all dishes before leaving kitchen for taste, presentation, and food quality.
Control food cost with minimum wastage including correct food preparation and handling of leftover food items.
Ensure safety and security is always adhered to.
Maintains personal tidy appearance and works in a hygienic manner.
Keeps control of his/her responsible station and report low stock levels to shift supervisor.
Be fully aware of all health, safety and security issues associated with work area.
To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
Ensure minimum wastage by correctly handling surplus food after service.
Assist at private dinners as required.

If interested, please get in contact with a Manpower representative

If you receive suspicious outreach claiming to be from us, please contact us via the ManpowerGroup website.

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