Southwest LondonJob Role: Chef de Partie Food Style: Fine dining events Brigade Size: 10 chefsWe’re thrilled to partner with one of London’s premier private events companies, renowned for catering at stunning locations across the city and crafting exceptional seasonal menus for prestigious clients.They’re looking to add a talented CDP to their core team, offering excellent benefits and an enviable work-life balance.The ideal chef de partie will bring essential skills to the table and, in return, will enjoy being part of a stable, friendly team, working alongside top chefs, and producing food of the highest quality. This is a fantastic opportunity for growth and creativity in a dynamic and rewarding environment!The Company:
Canape, plated and bowl food at fine dining levelLondon and international events at top venuesIntimate dinner for 12 all the way up to events for 2,00 guestsExcellent support network from the senior team.Work life balance, Monday to Friday daytime with an event on Saturday
The Sous Chef they are looking for:
Highly organised CDP with fresh food experience and volumeCalm and focused CDPs who are hardworking and humbleGreat communication skillsCapable of producing high quality services and high-volume prepDedication to your craft, longevity in rolesAmbitious, willing to learn and progress you career
Does this sound like you? APPLY TODAY.Apply Now: Are you an ambitious Chef de partie or senior cdp seeking a new challenge? Don’t miss this opportunity to join an award-winning company and propel your careerApply today by contacting Olly at COREcruitment dot com.....Read more...
To learn all aspects of food preparation and service to the required standard with guidance from senior kitchen members.
When necessary, to run a designated section in the kitchen to set standards, following recipe sheets, dish specification sheets and fridge plans.
Work closely with all other kitchen team members, guided by middle management i.e. senior chef de partie/chef de partie.
Be responsible directly to the kitchen management team i.e. head chef sous chef, junior sous, senior chef de partie.
Maintain a clean, tidy and organised working environment, following training documents and reference materials as appropriate.
Be aware and follow food storage procedures.
Communicate with sous chef and head chef in personal development training, appraisals and longer-term objectives.
Training:Apprentices will attend on-campus lessons each week, college transport is available.
Apprentices will also be visited in the workplace be their college instructor-mentor who will complete observations, and professional discussions and guide the apprentice throughout their course.
Apprentices will be working towards a Level 2 Commis Chef apprenticeship standard, including Functional Skills in English and maths if required.Training Outcome:Potential of permanent position dependent on business at that time and the individual's success in their role during their apprenticeship.Employer Description:Peak Edge Hotel is a privately owned, luxury boutique hotel nestled on the edge of Derbyshire’s Peak District National Park. Surrounded by beautiful countryside with farm-to-fork ethos, the hotel is accessible and only a 10-minute drive from Chesterfield town centre and our sister venue, Casa Hotel.
The Red Lion Restaurant at Peak Edge Hotel is the recent winner of 'Derbyshire’s Pub of the Year’ in the National Pub & Bar Awards, 'Derbyshire and Peak District Taste of Derbyshire award for the ‘Best Restaurant' and also a finalist in the National Publican Awards for 'Best Premium food offer'.
The hotel has recently undergone beautiful renovations to our restaurant and extensions to our banqueting rooms and we continue to invest to make sure this stunning hotel provides a laid-back, home-from-home for all our guests and visitors.Working Hours :Working hours will be on a rota basis with shifts including regular evenings and weekends. Shifts will alter to fit business needs but rotas are given in good time. Tuesdays will be spent in college.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Logical,Team working,Initiative,Reliable,An interest in the industry,Ability to learn from peers,A desire to learn....Read more...
By joining the team, you will formally learn and qualify as a chef and gain all-round experience and the qualification of Commis Chef Level 2 Apprenticeship.
If you are looking for a career in a professional kitchen, this is the place to start and will take you to more senior roles such as a Chef de Partie Level 3.
Key Responsibilities:
Learning the best practices for operating a professional kitchen
Prepping ingredients and components for our menu
Cooking and serving modern British classics
Ensuring the kitchen follows all health and safety requirements including understanding EHO guidelines and maintaining a safe kitchen environment
Learning the importance of monitoring and due diligence in the kitchen
Mastering food safety, health, and hygiene standards
Helping the rest of the team with daily cleaning tasks such as dishwashing and clean station
Building a portfolio of work with dishes demonstrating your ability and skills in your daily role
Training:
Commis Chef Level 2 Apprenticeship Standard
On the job training
Training Outcome:
Progress to Chef de Partie Level 3 either with The Ship and Anchor or elsewhere
Employer Description:Under new management in 2024, our 17th Century pub The Ship & Anchor is one of the oldest pubs in West Sussex and still an independent Free House. Now combining a pretty, friendly well-run campsite and located beside the river Arun with lovely summer walks to Arundel or Littlehampton we are ideally placed to visit all Sussex has to offer.Working Hours :Rota issued in advance - could be any day. Shifts to be confirmed.Skills: Interest in future career,Experience in food prep,experience in kitchen work,team player,hardworking,punctual,reliable,friendly,smiley personality,conscientious,flexible,willing to learn,takes direction....Read more...
Day to day duties will include:
Helping prepare and serve food
Managing stock
Interacting with customers
Training:
Hospitality Team Member Level 2 Apprenticeship Standard
Training Outcome:
Become a Chef de Partie
Employer Description:This is training and trading restaurantWorking Hours :Monday - Sunday, Between the hours of 1.00pm and 11.00pm. Shifts to be confirmed.Skills: Communication skills
We will teach all aspects of being a Chef, from kitchen discipline, how to behave in the kitchen, how to present yourself, cleanliness and personal hygiene.
We will teach you basic knife skills, foundation knowledge of cookery which can be applied to all cuisines - not just Italian.
You will be learning basic cooking techniques, grilling, stewing, frying and steaming etc.
Once reached a certain level you will be learning how to work, prepare and run a busy section by assisting a Chef De Partie.
Eventually, we would look to give you some time on your own on sections and covering for Chef De Parties.
Training:Full induction and ongoing training and mentoring with the Head Chef, Training will cover all aspects of food hygiene, health and safety in the kitchen etc. Apprentices will also have an allocated College Assessor who will make regular visits to the restaurant and conduct on-site training as well as conduct three-way reviews to ensure momentum and progress.Training Outcome:
Apprenticeship opportunity
Employer Description:We are a family run authentic Italian restaurant. We have been in business since 2007 and have always taken great pride in cooking with fresh ingredients and doing things the correct way. We have recently expanded our restaurant from 35 covers to 80+ covers and have a brand new state of the art kitchen. We are looking to expand our kitchen team with motivated individuals who want to pursue this as a career and aspire to be chefs in future. We are hoping to produce some great talent through our now well equipped kitchen, with hopes to build a kitchen team for the future.Working Hours :Shifts may vary dependent on motivation, progress and starting level.Skills: Team Working,Communication,Enthusiasm,Time Keeping....Read more...
As apprentice commis chef you will gain hands-on experience and learn the best operational practices in a busy and successful kitchen. Key Responsibilities -Food and Hygiene: Master food safety, health, and hygiene standards. -Health and Safety: Understand EHO guidelines and maintain a safe kitchen environment. -Diary Management: Keep a diary for safe and better business practices, including temperature checks, product labels, and lifespans. -Monitoring and Due Diligence: Learn the importance of monitoring and due diligence in the kitchen. Communication and Labelling: Improve your communication skills and learn effective labelling techniques. -Colour Coordination: Master the art of colour coordination in food prep. -Fresh Prep: Prepare meat and vegetables from fresh ingredients. -Invoices and Deliveries: Handle invoices and manage deliveries with traceability. -Authentic Cuisine: Cook authentic pub classics like fresh cod, burgers, and more. Efficiency: Learn to buy products that save time and maximize efficiency.Training:Commis Chef Level 2 Apprenticeship. On-the-job training and support.Training Outcome:Possibility to progress onto Chef De Partie on successful completion of the apprenticeship.Employer Description:Converted from a 17th century farmhouse, The Bull's Head is a traditional English pub in Fishbourne with a reputation for fine food, excellent real ale and warm hospitality. This historic pub has four rooms for bed and breakfast.Working Hours :Friday - Sunday. Shifts tbc.Skills: Willingness to learn,Adaptable,Flexible,Team Player,Takes Direction,Friendly,Approachable manner,Basic knife skills,Hardworking,Ambitious,Punctual,Basic food preparation....Read more...
Senior Chef de Partie – Monday to Friday - Private Members Club – 40k, 40 hoursCentral LondonJob Role: Senior CDPFood Style: Modern BritishRestaurant Size: 80 coversContracted Hours: 40Brigade size: 6-8Salary: 40kReport to: Head ChefNearest Transport: Charring CrossThis is an exceptional opportunity for a skilled Senior CDP to join a private members club in the heart of London. The menu focuses on modern British a la carte.Benefits
Weekends offMonthly bonusesPrivate health carePension schemePaid overtime at 1.5x
This role is ideal for a Senior CDP with experience in members clubs, rosette-level cooking, or events and banqueting.Take the next step in your career and enjoy work / life balance —apply today! Contact: Olly at COREcruitment com....Read more...
Location: Wilmington, Dartford Type: Full-time, PermanentRole Overview: An exciting opportunity for a Chef de Partie to join a thriving kitchen team at a golf and leisure venue in Dartford. You'll be responsible for preparing food across various catering outlets, supervising junior team members, and ensuring quality, safety, and consistency in every dish.Perks:
Free access to golf and leisure facilities.Discounts on food, beverages, and retail purchases.Enhanced family benefits, wellness programmes, and training opportunities.Employee rewards for long service and exceptional performance.
Responsibilities:
Prepare food for bar, lounge, snack bar, and function suites.Supervise kitchen porters and Commis Chefs.Maintain accurate records, including food labelling and temperature logs.Ensure compliance with health, safety, and food handling standards.
Ideal Candidate:
A motivated individual with experience in similar roles.Able to work independently and as part of a team.Strong organisational skills and commitment to maintaining high standards.
Apply today to Olly at COREcruitment dot com....Read more...
Food Preparation:
Assist in the preparation and cooking of various dishes, following the direction of senior chefs
Ensure all ingredients are prepared to the highest standard, including washing, peeling, and cutting vegetables, meat, and fish
Help with the preparation of sauces, soups, and other components as needed
Kitchen Operations:
Maintain cleanliness and organization of workstations, ensuring compliance with health and safety standards
Assist in the setup and breakdown of kitchen stations before and after service. o Properly store and label food items in line with health regulations
Monitor stock levels and inform the Head Chef or Sous Chef of any shortages or quality issues
Learning and Development:
Participate actively in the apprenticeship programme, attending all required classes and training sessions
Work closely with senior chefs to learn and develop new skills, techniques, and recipes
Take on feedback constructively and demonstrate continuous improvement in your culinary abilities
Training:Level 2 Commis Chef Apprenticeship Standard:
On and off-the-job training
Day release at college or training centre
Functional Skills in English and maths if required
Training Outcome:
You may be progress to Level 3 Chef de Partie level
Employer Description:We are a dynamic and vibrant hotel and restaurant group in Liverpool. Mason’s, our biggest outlet, caters for a high volume of covers, serving quality food from innovative menus. Based at Ropewalks Hotel in Liverpool City Centre, Mason’s also caters for breakfast for the hotel’s 127 rooms and sits beside our cafe bar “Gin or Juice”, with our two other City Centre outlets just behind - The Clubhouse, an event space for up to 150 dining, and Dicey Reilly’s our Irish bar with a fantastic pub menu. Located on beautiful Sefton Park, our property Sefton Park hotel caters for breakfast, afternoon teas and Sunday lunches, and a range of private events up to 120. This role will be primarily based in Mason's Liverpool, but will include work at our other sites.Working Hours :Monday - Sunday. Shifts to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Administrative skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
As apprentice commis chef you will gain hands-on experience and learn the best operational practices in a busy and successful kitchen.
Key Responsibilities:
Food and Hygiene:
Master food safety, health, and hygiene standards. Health and Safety:
Understand EHO guidelines and maintain a safe kitchen environment
Diary Management:
Keep a diary for safe and better business practices, including temperature checks, product labels, and lifespans
Monitoring and Due Diligence:
Learn the importance of monitoring and due diligence in the kitchen
Communication and Labelling:
Improve your communication skills and learn effective labelling techniques
Colour Coordination:
Master the art of colour coordination in food prep
Fresh Prep:
Prepare meat and vegetables from fresh ingredients
Invoices and Deliveries:
Handle invoices and manage deliveries with traceability
Authentic Cuisine:
Cook authentic pub classics like fresh cod, burgers, and more
Efficiency:
Learn to buy products that save time and maximize efficiency for service
Menu Preparation:
Assist in menu preparation and learn signature dosages
Special Dishes:
Create specials that highlight unique ingredients, not just to clear stock
Stock Taker:
Learn stock rotation and manage inventory
Training:
Commis Chef Level 2 Apprenticeship Standard
On the job training and support
Training Outcome:
Opportunity to become a Chef De Partie on successful completion of the apprenticeship
Employer Description:The perfect stop in the country! The Spotted Cow invites you to sample our fresh Brasserie style food with a continental flair and some great Pub Classics. Settle down in either of our bars or our lovely conservatory restaurant, and choose from a host of dishes, freshly prepared by our great chefs using locally sourced ingredients. So come in, Relax and let our great team do all the work.Working Hours :Friday - Sunday, Shifts to be confirmed.Skills: Willingness to learn,Adaptable,Flexible,Team Player,Takes Direction,Friendly,Approachable manner,Basic knife skills,Hardworking,Ambitious,Punctual,Basic food preparation....Read more...
Keep up to date with HACCP documents, ensuring they are filled out daily
Ensure stations are kept clean and organised
Keep on top of dishes in pot-wash during service
Follow organisations cleaning procedures, reporting any faults to supervisor
Ensure food is stored correctly – following F.I.F.O storage system
Monitor kitchen equipment – reporting any faults to supervisor
Ensure safe storing of equipment – knives, blades etc
Perform stock checks, informing supervisors of depleting stock
Label food items for storage within organisations policy
Prepare (wash, cut, cook) vegetables, fruits and meats to specifications
Assemble / cook dishes on the menu with consistent quality
Receive deliveries, checking use-by dates, packaging quality, etc.
Training:
Chef de Partie Level 3 Apprenticeship Standard
Training Outcome:
Further progression may well be available in other areas within our sector, upon successful completion of your apprenticeship
Employer Description:Welcome to London South East Colleges, where your journey to career success begins.
With seven campuses across Bromley, Bexley, Greenwich and Lambeth, we believe in the power of community.
We operate as a social enterprise, supporting social mobility and ensuring everyone can reach their career goals. Our ambition is to transform lives through the power of learning.
Our fantastic facilities, expert tutors, and thriving student community make our college a great place to study and reach your full potential.
Our courses are designed with your future career in mind, providing practical skills and real-world experiences that employers value. We work closely with local and national businesses to ensure our curriculum stays relevant and fully prepares our learners.
If you want to get on course and become part of a supportive, thriving community dedicated to helping you succeed, apply now!
We can’t wait to hear from you.Working Hours :Monday - Friday, 7.30am - 3.30pmSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Analytical skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience,Physical fitness....Read more...
Skills required:
Excellent cooking skills and a good understanding of produce and ingredients
Possess at least 1 years’ kitchen experience within the hotel industry, involving a fast-paced environment
Knowledge of essential legislation affecting the Kitchen department activities such as Food Safety, Health & Safety, COSHH and HACCP
The ability to work with other members of the team, to ensure the smooth operation of the department
Personal qualities:
Be confident, self-motivated and demonstrate a passionate commitment to the business
Friendly, professional, honest, reliable and trustworthy
Roles and responsibilities:
Report for duty punctually for every shift, in complete, clean uniform
Have good working relationships with everyone they come into contact with at work, behaving in a friendly, courteous and professional way. Bring a positive attitude to work, co-operating closely with team members and other departments. Be a great example to new team members
Prepare, cook and present food, quickly and efficiently, consistently in line with company standards
Compile the daily mis en place list compete all tasks for the section to the required standard within the given time
Ensure quality control measures and hygiene standards are achieved at all times Maintain all kitchen equipment through due care and diligence; notify the Head Chef regarding call outs for all repair
Follow daily opening, closing and all cleaning procedures, in line with company policy and taking account of the health and safety of people and property
Be aware of your responsibilities and adhere to legislation in respect of Food Safety, Health and Safety, Allergens and COSHH;
Follow HACCP procedures are followed according to the Food Safety Management document
To communicate with the Line Manager regarding any problems or issues with equipment, stock or with customers
To ensure that a high standard of hygiene and cleanliness is maintained by following cleaning schedules and ongoing diligence during the shift and in set up and clean down
To observe the Company’s rules and procedures and carry out any reasonable request made by Line Manager, Supervisor or the Duty Manager
To be aware of your responsibilities in respect of Health and Safety at Work and they follow all procedures in this respect and report to management any hazardous situation or accident
To attend training sessions and team meetings as required and to be involved and contribute to these. Complete Flow training modules to set timescales
Attend regular team meetings, one-to-one meetings and pre-shift meetings & end-shift debriefing. Attend hotel/management meetings when required
Training:Level 3 RACA Chef de Partie Apprenticeship:
On and off-the-job training
Day release at college or training centre
Functional Skills in English and maths if required
Training Outcome:You will be added to the RACA Alumni network and continued employment at Moor Hall.Employer Description:The Barn is Moor Hall’s sister restaurant offers a delicious and varied menu created with the best seasonal ingredients, most grown within Moor Hall’s five-acre grounds or from local suppliers, as well as a great selection of wines and beverages; children’s menus, and the best Sunday lunch you’ll ever try.
The Barn itself is a charming, rustic setting packed full of character, with fantastic views out to Moor Hall, a multi award winning 2 Michelin star restaurant and hotel, and the lake.Working Hours :40 hours per week, Wednesday to Sunday. Either 9am – 5pm or 1pm – 9pmSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
