Culinary Team Lead

3 days ago


Nantwich, Cheshire East, United Kingdom Chefs Bay Hospitality Full time

Job Title: Chef De Partie

About the Role

We are seeking a skilled and experienced Chef De Partie to join our team at Chefs Bay Hospitality. As a key member of our kitchen staff, you will be responsible for ensuring the smooth operation of the kitchen and delivering exceptional food quality to our customers.

Key Responsibilities
  • Cook food for service in a high-volume kitchen using fresh ingredients.
  • Organise and prep ahead for future services.
  • Supervise junior staff to ensure quality and correct portions.
  • Collaborate with head/sous chef on daily orders.
  • Maintain full knowledge of menu items, recipes, and presentation standards.
  • Ensure personal hygiene, safety, and proper equipment use.
  • Meet deadlines and help others achieve standards.
  • Monitor food expiry dates and storage.
  • Support stock management and monthly stocktakes.
  • Manage junior chefs and kitchen assistants when the sous chef is absent.
  • Batch cook to reduce waste and ensure proper food labelling.
  • Implement first-in-first-out food rotation and quality checks.
  • Clean section fridges and kitchen areas regularly.
  • Consult with head/sous chef on daily requirements and events.
  • Set an example in hygiene and cleanliness.
  • Be flexible and proactive in assisting where needed.
  • Maintain kitchen hygiene, completing HACCP and COSHH monitoring.
  • Promote healthy eating and offer educational advice to customers.
Requirements

To be successful in this role, you will need:

  • A Food Hygiene certificate.
  • A flexible attitude to working hours and variable shift patterns.
  • An interest and passion for the food industry.
  • NVQ level 1& 2 or equivalent as a minimum.
  • Team player.
  • Guest service-focused.
  • Calm under extreme pressure.
  • Responsible.
  • Keen to develop and eager to learn.
  • Professional personal presentation.

If this sounds like the ideal role for you, please apply today.



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