Chef de Partie As a chef de partie you shall oversee a section of the Kitchen


Job Purpose:

As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef. Chances are that you'll be cooking fine dining or French dishes, but modern kitchens offering informal or contemporary menus generally have two or three sections, too.

Key Responsibilities

  • Preparing, cooking and presenting dishes within your speciality
  • Managing and training any demi-chef de parties or commis working with you
  • Helping the sous chef and head chef to develop new dishes and menus
  • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
  • Monitoring portion and waste control to maintain profit margins
    • What do I need for this post?

    • A flair with ingredients
    • An ability to stay calm when the pressure mounts
    • Strong leadership skills to motivate your team of chefs
    • Ability to take direction from the Head Chef or Sous Chef
    • First rate culinary skills
    • Obviously, you won’t get far if you can’t cook, but to really see some action behind the stove, you need passion and a love of ingredients. You'll be someone who performs well under pressure and recognises the importance of motivating and leading junior members of staff who may also be working under pressure. If interested please send your CV and a covering letter to: Recruitment@dumfries-house.org.uk with the title Cooking is my Passion. Salary commensurate with experience.