Chef de partie (kitchen)

Chef de partie (kitchen)London, UK Full-time Mid-Senior About The Position Leading Cook Full-time (48h a week) - Mon-Fri (various shifts) Reports To: Sous Chef The Leading Cook is responsible for preparing and cooking dishes in their section, adhering to hygiene and quality standards. He works as part of a team to ensure smooth service. He collaborate with the Sous Chef and the Head Chef to guarantee a menu that meets guests' expectations. Essential Functions: Culinary production - Prepare dishes according to technical specifications and/or recipes- Ensure proper cooking temperatures- Ensure the quality of plating and presentation of dishes according to internal and client standards- Srictly adhere to internal and client food safety guidelines- Respect hygiene and safety procedures to maintain a clean and healthy work environment- Apply cleaning and disinfection procedures Stock Management - Receive, check, and store goods in designated storage areas- Anticipate orders: report needs to the Manager- Minimize food loss and waste- Participate in inventory counts- Maintain the proper organization and upkeep of the premises (kitchen, storeroom), equipment, and workstation Requirements- Knowledge of culinary techniques and cooking methods- Knowledge of food safety standards- Rigor, autonomy, and organization- Adaptability- Customer focus client- Ability to work in a team Food handeling Certification: For all food handling positions, candidates should hold (or be able to obtain) the relevant Food Safety & Hygiene certification according to the level of the role.The expected certification levels are: Level 2 Food Safety & Hygiene for food handlers and catering staff. Level 3 Food Safety & Hygiene for supervisors, team leaders, and Sous Chefs. Level 4 Food Safety Management (or equivalent) for Head Chefs, Kitchen Managers, and senior operational management. Allergen Awareness Training for all employees involved in food handling or food service.