Job Title: Demi Chef de Partie PastryOur client is a remarkable restaurant in the West end of London. This establishment features over 150 seats for lunch and dinner, seven days a week. The modern restaurant has become a cornerstone of the Marylebone food scene, providing award-winning cuisine in an upscale brasserie setting. If you would like to be part of London’s most talked about restaurants, get in touch!Demi Chef de Partie Pastry Benefits:
A fantastic salary package of £32,000. This is an amazing opportunity for a passionate Demi Chef de Partie Pastry to join a new opening in the heart of the West End.4 day working weekWorking under the tutelage of a Michelin starred head chef.Great pension schemes available.28 days holiday and heavy discount on company goods.Our client prides themselves on how the look after their staff and the family feel/working atmosphere.
Demi Chef de Partie Pastry Requirements:
Given the nature and size of this establishment, the ideal Demi Chef de Partie Pastry will have prior experience in high-quality and large-volume restaurants or luxury hotels.The ideal candidate must have at least two years of experience working within professional kitchens.The successful Demi Chef de Partie Pastry must exhibit passion, enthusiasm, and reliability.We’re seeking a Pastry Chef who brings not only skill, but a genuinely positive attitude. Our kitchen thrives on a warm, family‑feel atmosphere, and it’s essential that anyone joining us contributes to and embraces this environment.....Read more...
Food Preparation & Cooking:
Assist with basic food preparation (vegetable prep, sauces, stocks, mise en place)
Support chefs in cooking dishes according to recipes and standards
Learn and practise a range of cooking methods (grilling, roasting, frying, baking, etc.)
Follow instructions from senior chefs to ensure consistent presentation
Kitchen Operations Keep workstations clean, organised, and compliant with food safety rules
Assist with stock rotation, labelling, and storage of ingredients
Use kitchen equipment safely and correctly after training
Support the team during busy service periods
Food Safety & Compliance Maintain high standards of hygiene and cleanliness at all times
Follow HACCP procedures, allergen controls, and kitchen safety regulations
Complete mandatory food safety training as part of the apprenticeship
Learning & Development:
Attend scheduled apprenticeship training sessions and complete coursework
Work alongside experienced chefs to learn classical and contemporary techniques
Develop understanding of menu planning, costing, and dietary requirements
Apply new skills in a real working kitchen environment
Training:
Attendance at Milton Keynes College
Support from the employer for your learning, development and personal growth
Training Outcome:Upon successful completion of the apprenticeship, candidates may progress into:
Demi Chef de Partie
Chef de Partie
Specialist roles (pastry, bakery, butchery)
Further apprenticeships (e.g., Level 3 Chef de Partie or Level 4 Senior Chef)
Employer Description:The Paper Mill is a modern pub and restaurant on the banks of the Union Canal. Serving fresh food and real ales, the pub also hosts a number of events throughout the year - making it a fun but busy environment.Working Hours :To be discussed at interview.Skills: Drive to succeed,Good communicator,Excellent team player,Enjoy fast‑paced kitchen,Focused on detail,Passionate about cooking,Reliable & trustworthy....Read more...
Prep ingredients, equipment and workstations across all kitchen sections, ensuring all assigned food items are ready in advance of service and meet required safety standards of quality, freshness and quantity
Measure, portion and prepare ingredients accurately to recipe managers guidance
Assist wih receiving and rotating deliveried in line with FIFO procedures, maintaining cleanliness and organisation of all assigned areas including refrigerators, freezers and prep spaces
Report any malfuntioning equipment or maintenance needs to senior chefs
Assist during service by producing food to specification, recipe and presentation standards
Monitor freshness and suitability of ingredients used, ensuring correct storage and handling throughout service
Communicate prompty with senior chefs about any operational issues, shortages or delays
Help ensure the smooth running of the section, including stepping in during a demi chef de partie's absence when required
Apply strict portion control to minimise waste and maintain cost control standards
Maintain high levels of hygiene, cleanliness and organisation during busy periods
Training:
Training takes place at your work with one of Umbrella Trainings Skills coaches, or online via teams call
Training is once per month
Training Outcome:Progress onto a level 3 chef de partie qualification.Employer Description:From independent restaurants and bars to cafes in cultural or historic venues, our craft and passion develop go-to destinations. We apply high-street thinking to commercial retail spaces with a bespoke approach to every opportunity. Green & Fortune collaborate with our partners to make one-of-a-kind locations.Working Hours :Monday to Friday.
Earliest start is 7.00am and latest finish will be 6.00pm.
35-40 hours per week.Skills: Attention to detail,Organisation skills,Team working,Physical fitness,Basic knife skills,Basic awareness of food safety....Read more...
