Chef de Partie – SE16 4AW

Grazing; Greater London; On-site; GBP 40,000 - GBP 60,000; Full time

Job summary

A culinary production company in Bermondsey, London, is in search of a Chef de Partie to join their dynamic kitchen team. The role involves supporting the Head Chef in delivering outstanding food quality, managing a busy kitchen environment, and mentoring junior staff. Candidates must possess excellent culinary and organizational skills, as well as a strong commitment to teamwork and food safety. The position offers a competitive hourly wage and a fun, fast-paced workplace.

Benefits

Company pension

Discounted or free food

Health & wellbeing programme

Referral programme

28 days holidays including bank holidays

Qualifications

• Experience in a busy kitchen environment is preferred.
• Strong understanding of food safety and hygiene standards.
• Ability to manage and mentor junior kitchen staff.

Responsibilities

• Support the Head Chef and Sous Chefs in food preparation.
• Ensure food quality and presentation meets the highest standards.
• Manage stock rotation and oversee daily stock control.

Skills

Culinary skills

Organizational skills

Teamwork

Communication

Creativity

Job description

Here at Grazing, we prepare and deliver amazing food to some of London’s more exciting workplaces. We love food and we love putting smiles on our customers’ faces with great food.

Location: Bermondsey, London
Hours: 45 hours a week – 5 days out of 7, including weekends, on a rotating basis. Always with two consecutive days off and no split shifts.
Salary: £15.95 per hour

Are you a food lover with a flair for flavour and a passion for prep? Do you thrive in a buzzing production kitchen where teamwork, creativity, and good vibes are always on the menu? Then Grazing wants YOU!

We’re on the hunt for Chef de Parties to join our central production unit in Bermondsey — the beating heart of our culinary operations. This is your chance to be part of a fun, fast-paced environment where food is serious business (but we don’t take ourselves too seriously).

The overall aim of the role is to support the Head Chef and Sous Chefs to deliver fantastic food to our customers, exceeding our clients’ expectations with your passion and professionalism.

As a Chef De Partie, you will need to have amazing culinary and organisational skills, with oodles of personality and the drive to deliver above our customers’ expectations. You’ll need to have a pro‑active work ethic, a can‑do attitude and the ability to work at pace, manage and mentor junior members of the kitchen team and lead by example.

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy production kitchen, delivering consistently high‑quality food.

Chef de Partie Duties and Responsibilities:

• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter‑departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

FOOD SAFETY & HACCP

• Prepare all dishes in accordance with allergens policies and procedures and accurately report all allergens included in each dish to the Sous Chef and Head Chef on daily allergens record charts.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.

STOCK

• Responsible for stock rotation and tidiness in fridges and stores, ensuring all product is used on a first‑in‑first‑out basis and always within use‑by dates.
• Responsible for daily stock control, passing order quantities to the Sous Chef of Head Chef to place supplier orders.
• Participate in preparing accurate monthly stock takes.

PRODUCTION PLANNING & ORDERING

• Able to review customer orders and production reports from GRUB to accurately estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Provide the Head or Sous Chef with daily supplier ordering information and quantities for produce and stock requirements for your section, in line with daily ordering deadline.

FOOD PREPARATION

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the company.
• Consults daily with Sous Chef and Head Chef on the daily requirements, events and also about any last minute orders.
• Prepare all dishes according to recipe specifications and/or instructions from the Head or Sous Chefs.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to company service standards.

TEAM

• Train, mentor, develop and supervise commis chefs, trainees and junior member of kitchen staff in order to motivate the team and ensure all food is produced to the highest standard.
• Encourage and foster excellent team work at all times, collaborating with colleagues and working together to achieve the company goals at all times.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Additional Responsibilities

• Liaise with operational team – this may include bespoke menus/dishes, allergy information, sourcing food products.
• Effectively creating, managing and delegating production plans to help mobilise the team to increase efficiency of kitchen operation.
• Manage daily food, beverage, and disposable, cleaning materials orders on a daily basis to maintain stock par levels in line with business needs.
• Manage monthly stock takes for food, beverage, disposables, cleaning materials and small wares to be completed on the last working day each month to be accurate and submitted on time.
• Maintain a positive and effective relationship with all suppliers.
• Promote a daily culture of teamwork and flexibility, this may include any or all kitchen employees assisting with different work duties not typically practiced in their daily routine, this may include, loading & unloading the van, picking and packing orders, answering the phone, maintenance work, administration, working events.
• Manage and complete all necessary kitchen procedures and administration, such as, opening and closing checklists, cleaning schedules, temperature records, and log books.
• To provide guidance and support to the kitchen brigade and kitchen porters as required, leading by example to deliver a great service.
• To carry out any reasonable request made by the management, outside normal duties, but within the scope of the job.
GENERAL
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Carry out any other duties as required by management.

BENEFITS

• Company pension
• Discounted or free food
• Health & wellbeing programme
• Referral programme
• 28 days holidays (bank holidays included)