Chef De Partie

Overview The Chef de Partie is responsible for preparing, cooking, and presenting high-quality dishes for a dynamic events-driven kitchen. Working within a fast-paced environment that delivers conferences, weddings, banquets, and corporate events, the CDP ensures consistency, quality, and efficiency while maintaining high food safety and operational standards. Key Responsibilities Food Preparation and Service Prepare and cook dishes according to event menus, production schedules, and venue standards. Manage a designated station (e.g., starters, mains, desserts) with full ownership and accountability. Ensure dishes are produced consistently, beautifully presented, and delivered on time especially during large-scale service. Assist with menu prep including batch cooking and mise en place for high-volume events. Teamwork and Communication Work closely with the Head Chef and Sous Chefs to execute event menus smoothly. Communicate effectively with kitchen and front-of-house teams to ensure flawless service. Support junior staff, offering guidance and training where needed. Operational Excellence Maintain strict hygiene, food safety, and sanitation standards at all times. Follow all venue SOPs, including HACCP documentation, allergen procedures, and temperature checks. Help monitor stock levels, rotate inventory, minimise waste, and report shortages. Ensure equipment is used safely and maintained in good working order. Event Support Adapt to varied event formats (buffets, ..... full job details .....