Chef de Partie (Station Chef / Line Cook)

About the role

A Chef de Partie is responsible for running a designated kitchen station—such as grill, sauté, pantry, pastry, or larder—during preparation and service. They produce consistently high-quality dishes, maintain an organised and sanitary workspace, and support the wider kitchen team in delivering efficient service.

Key responsibilities

• Prepare, cook, and present menu items to recipe, portion, and quality standards.
• Independently manage an assigned station during service.
• Complete daily mise en place and ensure ingredients are correctly stored, labelled, and rotated.
• Maintain food safety, hygiene, allergen, and workplace safety requirements at all times.
• Monitor stock at the station, minimise waste, and communicate ordering needs to senior chefs.
• Ensure dishes leave the pass accurately, promptly, and consistently.
• Train and guide commis chefs, kitchen hands, or junior staff as required.
• Assist with menu development, specials, and recipe testing.
• Clean and maintain kitchen equipment and work areas.
• Work collaboratively with the Head Chef, Sous Chef, and front-of-house team during busy service periods.

About you

• Previous experience as a Chef de Partie, Line Cook, or strong Commis Chef in a fast-paced commercial kitchen.
• Sound knowledge of cooking techniques, knife skills, food preparation, and plating.
• Ability to work calmly and efficiently under pressure.
• Strong attention to detail, timing, cleanliness, and consistency.
• Knowledge of food safety and allergen-management procedures.
• Team-focused attitude with clear communication skills.
• Relevant cookery qualification is desirable.