Chef de Partie Job Description

Job Title

Chef de Partie

Line Manager/ Reports to

Insert as applicable e.g. Head Chef



Insert as applicable


Insert as applicable or such other location that may be required of the job role

Website details can be inserted here

Job Ref & about the organisation

Social Media info etc

Core Objectives

Subject to agreed criteria and under the control of Head chef, responsibility for planning and pricing menus, preparing and cooking of an agreed section of the kitchen to adhere to agreed prices/budgets and maintain applicable quality standards and records whilst maintaining responsibility for ordering and obtaining supplies, quality control and management of team members.

Main Tasks/duties and responsibilities

Responsibility to staff and team:

– to be responsible for the preparation and cooking for the agreed section of the kitchen

– assist Line Manager to plan and price menus and food to adhere to agreed prices/budgets and maintain applicable quality standards and records

– assist and assume responsibility as directed for ordering and obtaining supplies for the agreed section of the kitchen

– assist Line Manager in ensuring sufficient team members at all times and within agreed budgets

– assist Line Manager in quality control of all supplies, food, kitchen hygiene and safety for the agreed section of the kitchen

– assist your Line Manager to meet your targets and those of the team as a whole and contribute to the smooth running of the of the team

adhere to statutory obligations and agreed quality and best practice guidelines


Day to day responsibilities for the team as agreed with your Line Manager to include:

– ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements

– assist Line Manager to design, plan, cost and price menus, relating to the agreed section of the kitchen

– co-ordinate food preparation relating to the agreed section of the kitchen

– prepare and cook food relating to the agreed section of the kitchen

– quality management of food relating to the agreed section of the kitchen

– assist Line Manager to investigate and resolve customer complaints within agreed criteria

– effective liaison, support and assistance with the remainder of organisation

– allocate workloads to junior team members as agreed

– assist in the direction of the overall performance of the team

– maintaining accurate records and accounts as required and reporting as agreed

– set an example for team members of commitment, work ethic and habits and personal character

– responsibly use resources and control expenses to operate within budgetary controls

– adhere to all organisation policies and procedures


From time to time you may be expected to be part of special projects as are reasonably required of your job role.

You are responsible for your allocated workload and must meet all targets as agreed with your Line Manager. You must contribute towards the smooth running of the organisation generally.


Your usual hours will be from 11am to 8pm. However you will be expected to work as and when is necessary to meet the needs of the team and your targets.


Secondary Tasks/duties

The role is part of the whole organisation team and as such requires you to perform such reasonable tasks that are required, as and when necessary, to maintain, promote, develop and expand the business of our organisation and its interests generally.


You must carry out your duties to the best of your ability, having consideration for the needs of your colleagues, the organisation and its customers/clients. You must obey all lawful and reasonable orders given to you and comply with the organisation’s rules, procedures and policies

Management / supervisory responsibilities

People or equipment

People who report to you

You have responsibility for the other team members for the agreed section of the kitchen who will report directly to you



You are responsible for the equipment provided to you for use in your job role and to your team. This means you must ensure that equipment is used in accordance with training provided, all of the organisation’s policies and procedures and the law and using, where applicable, any safety equipment or Personal Protective Equipment provided. You are responsible for ensuring that the equipment used by the team is maintained and can be used/operated at all times.

Essential Abilities/ Competencies of this job role

You need

– qualifications sufficient to perform the job role – insert as required

– certification required insert as required

– languages as required – insert as applicable e.g. English, Italian

– experience in this type of job role – insert as applicable e.g. minimum 5 years

– previous understanding and experience of the following insert as applicable e.g. Grillardin, Entremetier, Saucier, Poissonier

– good understanding and proven ability of the business and management principles required for the role

– leadership with ability to drive and develop your section of the team

– high integrity and honesty in all dealings

– project management skills

– ability to work under pressure

insert anything else required

You need to have and maintain (with regular training and updates as necessary) the knowledge, technical skills and qualifications that are necessary to perform your job role to comply with the requirements of the organisation and any applicable rules, regulations (particularly of any professional body) and with any law which applies to your job role.

Special working Conditions

You may be expected to work in accordance with the organisation’s overtime policies

Insert following if applicable – The nature of your role will require you to travel within the area that your team covers. However, from time to time you may be expected to travel outside that area as the job role requires


INSERT any accommodation information as required e.g. “live in” etc


Salary level C – £25,000
Benefits insert details of any benefits

Approved by Name

John Smith

Job Role

Insert details as applicable

Date approved