Chef De Partie (Hot Western Food)

Overview

Key responsibilities

• for Chef de Partie (Hot Western Food)
• Prepare and produce a range of hot Western dishes to menu specifications, including mains, sides, sauces and daily specials, ensuring consistency of portioning, flavour and presentation during service periods.
• Operate the hot section under the direction of the Head Chef and Sous Chef, maintaining high standards of production, timing and finish.
• Manage mise en place for the hot section, prepare components in advance (stocks, sauces, braises, roasts and vegetable preparations) and ensure timely delivery of dishes to the pass for service.
• Execute cooking techniques such as grilling, pan-frying, roasting, sautéing and poaching to bring dishes to specification and support consistency across shifts.
• Monitor food quality, portion control and shelf-life of chilled and hot-holding products, control waste and report any issues to senior kitchen staff.
• Follow recipes, plating standards and presentation guidelines to meet brand and dietary requirements, including allergen awareness and accurate labelling of pre-prepared items.
• Support menu development, specials and daily prep tasks; contribute ideas to improve efficiency, cost control and guest satisfaction.
• Assist in training and development of commis chefs and kitchen trainees on hot-cookery techniques, supervising practical work and offering constructive feedback.
• Ensure all dishes leaving the hot section meet food safety, allergen and dietary requirements, following stock rotation, correct storage and ordering procedures.
• Maintain and clean workstations, hot equipment, utensils and serviceware to required hygiene standards, participating in kitchen deep-clean schedules.
• Work collaboratively with cold kitchen colleagues and front-of-house teams to manage service flow and accommodate special requests or dietary needs.
• Adhere to health and safety, COSHH and HACCP procedures at all times and participate in regular training and audits.