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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Companies with the highest earnings in position Chef de partie
28000 £
ASPIRE MEDIA GROUP
Based on 8 job offers
10003 £
RELAIS & CHATEAUX LONDON
Based on 2 job offers
4000 £
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 £
STUDLANDS SIX COMPANY
Based on 3 job offers
3252 £
3225 £
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

Current offers for the position


Wiremill
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BUPA
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THE ROYAL AUTOMOBILE CLUB
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HILTON & HILTON
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THE HOPE & ANCHOR
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Tenby

OF EDINBURGH
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Edinburgh

MGM MUTHU HOTELS
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Oban