Salary for chef de partie

Average salary

2100 £

Basic salary	1000 £
Maximum Wage	3200 £

1000 £
Lowest

2100 £
Average

3200 £
Highest

chef de partie - How much money do you make working at this position?

The average salary for the chef de partie position is 2100 £

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KINGSTON COUNTRY COURTYARD	28000 £
ASPIRE MEDIA GROUP Based on 8 job offers	10003 £
RELAIS & CHATEAUX LONDON Based on 2 job offers	4000 £
COLLINS KING & ASSOCIATES	3375 £
BARNABY'S Based on 3 job offers	3333 £
ADMIRAL RECRUITMENT SERVICES Based on 20 job offers	3333 £
PRAWN ON THE LAWN Based on 2 job offers	3333 £
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NO. FIFTY	3166 £

Salary in companies

KINGSTON COUNTRY COURTYARD	28000 £	1000 £ 28000 £
ASPIRE MEDIA GROUP	10003 £	1000 £ 28000 £
RELAIS & CHATEAUX LONDON	4000 £	1000 £ 28000 £
COLLINS KING & ASSOCIATES	3375 £	1000 £ 28000 £
BARNABY'S	3333 £	1000 £ 28000 £
ADMIRAL RECRUITMENT SERVICES	3333 £	1000 £ 28000 £
PRAWN ON THE LAWN	3333 £	1000 £ 28000 £
STUDLANDS SIX COMPANY	3252 £	1000 £ 28000 £
MASS GRILL AND PIZZA	3225 £	1000 £ 28000 £
NO. FIFTY	3166 £	1000 £ 28000 £

Comment on the job position of chef de partie

Requirements

wareham BH20 5LR: reliably commute or plan to relocate before starting work
minimum 2 years professional kitchen experience in a similar role
A clear understanding of cooking and preparation techniques
exceptional standards of food hygiene procedures
comprehensive knowledge of food allergens
NVQ L2 Food Hygiene qualification - minimum requirement although training can be provided
A cool head in a fast paced environment
chef de Partie: 2 years
accurate knowledge and awareness of food allergens
kitchen: 1 year
previous experience in a culinary or restaurant setting is preferred, with a focus on Asian cuisine
strong knowledge of food safety practices and regulations
ability to work efficiently in a fast-paced kitchen while maintaining attention to detail and quality
excellent communication skills and the ability to work well within a team
A passion for cooking, especially Asian dishes, and a willingness to expand your culinary skills
flexibility to work various shifts, including evenings and weekends
chef: 2 years
cooking: 2 years
proven experience as a Chef de Partie or Senior Chef de Partie in a high-volume or fine dining kitchen
strong culinary skills and extensive knowledge of food preparation techniques across various sections of the kitchen

Responsibility

to deputise for the Sous Chef in his absence
to ensure that all menus are produced to the highest possible standard and reflect current trends, seasonal changes and service styles
engender good staff, customer and client relations at all times
preparation, presentation and serving of the food offered to guests attending all functions & Match Days to the required standard
assisting with the planning, preparation and serving of food to players at the training ground and stadium
to develop/assist developing menus for events and Match Days based on quality, cost and nutritional constraints
to support the whole Management Team in all areas of the operation
role Summary
to ensure that all systems and procedures in the Health and Safety and Food Safety Manuals are maintained at all times throughout the year
the successful applicant will ensure that at all times, the kitchen and associated areas meet and where possible exceed the legal and company health and safety requirements
job Title: Chef de Partie
reporting to: Sous Chef
this role will help with the co-ordination of the casual chefs and kitchen porters’ rota ensuring operational efficiency at all times aiming to exceed expectations
location: Colchester United Football Club
nobody wants out of date food, so labelling your food is important
improves culinary skills and knowledge continuously, by staying updated on industry trends, techniques, and new ingredients
assists in the management of ingredient inventory for the assigned section, ensures proper stock rotation, storage, and labelling. Notifies the senior chefs of any shortages or discrepancies in a timely manner
executes culinary techniques specific to the assigned section, ensuring that the quality, taste, and presentation of the dishes meet the established standards
seeks guidance from senior chefs and actively participates in training programs and workshops
our CDP’s run their own section of the kitchen

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