Senior Chef de Partie

Support the Sous Chef and Executive Chef in daily kitchen operations, ensuring consistent food quality and service standards

Supervise, coordinate, and provide clear direction to cooks and kitchen team members within assigned station(s)

Train, mentor, and support team members in food preparation, cooking techniques, plating, and presentation

Demonstrate proper equipment use while reinforcing safe, efficient work practices

Prepare and cook a broad range of menu items, including complex dishes, ensuring quality, consistency, and timeliness during service

Ensure all dishes meet standardised recipes, portion specifications, and presentation expectations

Support menu planning and development, including daily features, incorporating seasonal ingredients and creative input

Collaborate with kitchen leadership to maintain and evolve menu offerings in line with operational needs

Assist with ordering, inventory management, and maintaining appropriate stock levels to support service

Monitor food production, portioning, and waste to minimise loss and support cost control targets

Maintain thorough knowledge of menu items, ingredients, and station responsibilities

Take ownership of assigned stations, ensuring proper set-up, cleanliness, and closing procedures

Ensure compliance with all food safety, sanitation, and regulatory requirements, modelling best practices

Maintain a clean, organised, and safe kitchen environment, including equipment and storage areas

Act as a leader on shift by supporting team performance, providing direction, and resolving operational issues

Foster a positive, respectful, and inclusive work environment that promotes teamwork and accountability

Deliver a professional and engaging guest experience, including guest interaction as required

Support sustainable kitchen practices by reducing food waste, using resources responsibly, and following recycling and composting procedures

Use kitchen systems (e.g. inventory, ordering, scheduling tools) to support efficient operations and accurate record-keeping

Adapt to new systems and processes and support team adoption as needed

Assist with general kitchen operations, including cleaning, organisation, and team support

Perform opening and closing duties and step into broader leadership responsibilities in the absence of the Sous Chef, as required

Carry out additional duties as assigned by the Executive Chef, Sous Chef, or leadership team