Chef de Partie
Core
Run a kitchen section by prepping, cooking, and plating dishes to high standards while managing stock and hygiene.
Role type
Chef de Partie (mid-level IC)
Builds
Food service for guests in student accommodation and hospitality venues
Domain
Hospitality / Food & Beverage
Required skills
Cooking techniques, mise-en-place management, section leadership, food safety compliance, stock rotation, waste reduction, team support
Preferred skills
Seasonal menu adaptation, digital literacy for kitchen tools, calm under pressure
Technologies
Recipe platforms, HACCP logs
Responsibilities
Run kitchen section during prep and service, Cook and plate dishes, Prep daily mise-en-place, Support Commis Chefs and Kitchen Porters, Manage stock and cut waste, Follow food safety routines
Seniority
Mid-level, hands-on IC
