Salary for senior chef de partie

Average salary

2400 £

Basic salary	1800 £
Maximum Wage	3300 £

1800 £
Lowest

2550 £
Average

3300 £
Highest

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

The average salary for the senior chef de partie position is 2400 £

Similar positions

head pastry chef	3300 £
restaurant supervisor	2000 £
fishmonger	2100 £
senior sous chef	3100 £
demi chef de partie	2200 £
butcher	2300 £
commis chef	1900 £
executive chef	3800 £
restaurant general manager	3200 £
second chef	2100 £
chef manager	2500 £
pub manager	2400 £
pastry chef	2400 £
breakfast chef	2100 £
baker	2000 £
chef/cook	1900 £
bartender	1900 £
sous chef	2400 £
junior sous chef	2400 £
chefs	2100 £

FAIRMONT	3717 £
AKARA LONDON	3333 £
KLEIN HAMILTON EXECUTIVE SEARCH	3250 £
THE CHESTNUTS LANGLEY Based on 2 job offers	2916 £
HANA CONSULTING Based on 2 job offers	2833 £
VACHERIN Based on 2 job offers	2750 £
RBH MANAGEMENT COMPANY Based on 2 job offers	2720 £
ST COLUMBA	2720 £
SOHO HOUSE Based on 2 job offers	2720 £
PLATINUM RECRUITMENT CONSULTANCY Based on 2 job offers	2708 £

Salary in companies

FAIRMONT	3717 £	1800 £ 3717 £
AKARA LONDON	3333 £	1800 £ 3717 £
KLEIN HAMILTON EXECUTIVE SEARCH	3250 £	1800 £ 3717 £
THE CHESTNUTS LANGLEY	2916 £	1800 £ 3717 £
HANA CONSULTING	2833 £	1800 £ 3717 £
VACHERIN	2750 £	1800 £ 3717 £
RBH MANAGEMENT COMPANY	2720 £	1800 £ 3717 £
ST COLUMBA	2720 £	1800 £ 3717 £
SOHO HOUSE	2720 £	1800 £ 3717 £
PLATINUM RECRUITMENT CONSULTANCY	2708 £	1800 £ 3717 £

Comment on the job position of senior chef de partie

Requirements

leadership Skills: Ability to lead, motivate, and manage a team, offering guidance and support to junior kitchen staff
attention to Detail: Precision and a keen eye for detail when it comes to food presentation, quality control, and hygiene
strong Communication: Excellent communication skills to collaborate effectively with kitchen staff, front-of-house, and management
adaptability: Ability to thrive in a fast-paced environment, handling multiple tasks and working under pressure
proven Experience: At least 3-5 years of experience as a Chef de Partie or similar role, with a strong background in professional kitchens
you will already be working as a Sous Chef or experienced Chef de Partie in hotel, pub or restaurant
keen to work at a high standard with career aspirations
be a team player who thrives in the hustle and bustle of a busy kitchen enviroment
be a real 'foodie' who is passionate about exceptional food, current food trends in the industry and is willing to learn
the ability to manage various sections of the kitchen, whilst ensuring health and standards are met
previous experience in a similar role would be beneficial, but not essential
chef: 2 years
must be able to seize, grasp, turn and hold objects by hand
able to work on your feet for at least 8 hours
occasionally kneel, bend, crouch and climb as required

Responsibility

job Title: Senior Prep & Stores Chef de Partie
collaborating with the Events Kitchen team to ensure seamless execution of menus and event requirements
your purpose will be: To oversee the preparation and storage of high-quality ingredients, ensuring operational efficiency and excellence in Savoy kitchens while maintaining the highest food safety and quality standards
upholding rigorous hygiene and cleanliness standards in all storage and prep areas
supervising Junior Staff: Supervise and train junior chefs and kitchen staff, providing guidance and maintaining high standards of food preparation
quality Control: Ensure the food is prepared to the highest standards of taste, presentation, and hygiene
inventory Management: Assist with stock control and inventory management for the section, ensuring sufficient supplies are available without overstocking
section Management: Oversee and manage a specific section of the kitchen , ensuring efficient and timely production of dishes
menu Development: Assist in creating and updating menu items, contributing new ideas for seasonal offerings and specials
preparation & Cooking: Prepare, cook, and present dishes as per the restaurant’s menu and recipes, ensuring the consistency and quality of all food items
working on each section of the kitchen
supporting the Head Chef and managing kitchen in their absence
managing and ordering for your own section
knowledge of kitchen hygiene management systems, Level 3 Food Safety preferred but not essential as further training will be given
the Langley Hotel opened its doors in June 2019, following an extensive six-year renovation
cedar Restaurant – fine dining restaurant offering fresh sourced ingredients from local suppliers
efficiently assist in the smooth and safe running of the kitchen operation
supporting the Pastry Head Chef in ensuring the efficient, and effective running of the kitchen operation
churchill bar – casual dining, light bites
ensuring that the preparation and presentation of the food is at a high standard, and complies with food safety regulations

Current offers for the position

FAIRMONT
Senior Prep & Stores Chef de Partie, The Savoy Hotel

London

ST COLUMBA
Senior Chef de Partie

Isle of Iona