Chef De Partie

Chef de Parties are responsible for running their section to a high standard, supporting the wider kitchen team and ensuring every dish is prepared and presented consistently.

You will manage your section during service, prepare fresh ingredients, follow Lucia recipes and specifications and work closely with the Head Chef and Sous Chef to deliver smooth, efficient service. You will also help maintain excellent standards of cleanliness, food safety and kitchen organisation.

Department
Kitchen

Line Manager & Key Relationships
Head Chef, Sous Chef, General Manager

Day & Work Patterns
Varied shifts including evenings and weekends, dependent on business needs.

Key Competencies
Organised, reliable, calm under pressure, attentive to detail, passionate about food and a strong team player.

Areas of Responsibility

Running Your Section
Take responsibility for your section during preparation and service, ensuring it is fully stocked, organised and ready to perform.

Food Preparation & Cooking
Prepare and cook dishes in line with Lucia recipes, specifications and presentation standards.

Quality & Consistency
Ensure every dish leaving your section meets the expected standards for flavour, presentation and portion control.

Supporting the Kitchen Team
Work closely with other chefs and support junior team members to ensure efficient service across the kitchen.

Food Safety & Hygiene
Follow all food hygiene, allergen, health and safety procedures, including temperature controls, labelling and storage.

Stock & Waste Control
Support with stock rotation, ordering, portion control and minimising waste.

Kitchen Standards
Maintain a clean, organised and professional section throughout every shift.

Champion of Lucia
Take pride in the food you produce and help maintain the standards and reputation Lucia is known for.