Chef de Partie
Core
Manage a designated kitchen section in a hospital setting, preparing safe and nutritious meals for patients, staff, and events while adhering to strict health and safety standards.
Role type
Chef de Partie (Hospital Catering)
Builds
Patient meals, staff catering, private dining, hospitality services, and events
Domain
Healthcare / Hospital Catering
Required skills
Section management, food safety (HACCP), allergen management, stock control, cooking techniques, menu development, mentoring junior staff, dietary adaptation
Preferred skills
Healthcare or hospitality experience, Level 2 Food Safety qualification, fine dining or banqueting experience, audit support experience
Responsibilities
Run kitchen section during prep and service, prepare and present diverse meals, ensure mise en place and waste management, develop specials and menus, mentor Commis Chefs and Porters, complete opening/closing duties, follow food safety and infection prevention procedures
Seniority
Mid-level, hands-on IC