Chef de Partie at Ellekay Hospitality Group in London, on Only Chefs.
Location: Bromley, South London
Employment type: Permanent
Salary: Competitive
Working pattern: Rota-based, including weekends and occasional evenings
Mobilisation and preparation: December 2026
Official start: January 2027
The OpportunityTake ownership of your section and bring your creativity to the plate. Join Ellekay Hospitality Group as a Chef de Partie and help shape a new kitchen operation from the start.
Working alongside the Executive Chef and Sous Chef, you’ll turn quality ingredients into dishes you can be proud of, contribute fresh menu ideas and help junior chefs develop their confidence. This is an opportunity to strengthen your section leadership and broaden your culinary skills.
Your RoleThe Chef de Partie is responsible for managing a designated section of the kitchen, preparing, cooking, and presenting high-quality dishes in accordance with the hospitality firm's standards and ensuring timely service. Working closely with the Executive Chef and Sous Chef, the role involves maintaining food quality, contributing to menu development, supervising and supporting junior kitchen staff, and ensuring efficient kitchen operations. The Chef de Partie is also responsible for checking deliveries, ensuring ingredients are stored and handled correctly, maintaining high standards of food hygiene and safety, monitoring stock levels, maximising ingredient yield, and minimising food waste. The successful candidate will demonstrate strong culinary skills, leadership, organisation, attention to detail, and teamwork, contributing to a consistently high standard of food production and an excellent guest dining experience.
What You Will Be Doing· The main responsibilities of a Chef de Partie include:
· Menu Execution and Culinary Skills: Prepare dishes to established recipes and restaurant standards, ensuring consistency and quality.
· Section Management: Manage an assigned kitchen section, ensuring efficient workflow and timely food production.
· Ingredient Handling: Store and handle ingredients correctly, maintaining freshness and food safety.
· Recipe Development: Contribute creative ideas to new dishes and menu development.
· Quality Control: Ensure food meets the required standards for taste, quality, and presentation.
· Team Collaboration: Work closely with kitchen staff to ensure smooth operations and effective coordination.
· Training and Development: Support and train junior kitchen staff, sharing culinary knowledge and skills.
· Communication: Coordinate with the Executive Chef and kitchen team on menu changes, special requests, and ingredient availability.
· Food Safety and Hygiene: Maintain a clean and organised workstation and comply with food safety, hygiene, and health and safety procedures.
· Champion food hygiene and allergen awareness: follow safe preparation and storage procedures, prevent cross-contamination and allergen cross-contact, and check dietary requests and ingredient information before service.
What You Will Bring· Food Safety and Hygiene: Follows food safety regulations and maintains high hygiene standards.
· Time Management: Prioritises tasks to ensure timely food preparation and service.
· Quality Control: Maintains consistent standards of taste, portion size, and presentation.
· Leadership and Teamwork: Supports junior staff and collaborates effectively with the kitchen team.
· Communication: Communicates clearly with colleagues to ensure smooth kitchen operations.
· Stock Control: Monitors ingredient levels, minimises waste, and ensures proper stock rotation.
· Problem-Solving: Adapts quickly to challenges and works effectively under pressure.
· Creativity: Contributes ideas for new dishes and menu improvements.
· Reliability and Professionalism: Demonstrates punctuality, accountability, and consistency.
Qualifications And ExperienceThe following are desirable but not essential:
· Food Safety and Hygiene certification and allergen awareness training.
· A Culinary Arts Degree/Qualification.
· Over 3 years of experience in a high-pressure kitchen environment.
Room To GrowBuild experience in menu development, section management and coaching junior chefs, developing the skills to take on greater kitchen responsibility as opportunities arise.
Bring your ideas, learn from colleagues and play an active part in improving how we work. Progression will depend on your development and the opportunities available within the business.
Working Arrangements And RecruitmentThe permanent base is Bromley, South London. Occasional travel may be required to meet business and operational needs. The role operates on a rota, including weekends and occasional evenings. You will be required to attend scheduled training, preparation and mobilisation sessions during December 2026, ahead of your official start in January 2027. Appointment is subject to satisfactory pre-employment checks, including an Enhanced DBS check. A three-month probationary period applies. Interview details will be shared with shortlisted candidates.
Ready to bring your energy, ideas and experience to Ellekay Hospitality Group? We would love to hear from you.
If you are interested in applying for this role, please send your CV along with a brief explanation of your reasons for interest to kyrra.crawford@ellekayhospitality.co.uk .
Shortlisted candidates will be contacted directly, and further details regarding the interview process will be provided at that stage.
Thank you for your interest. We look forward to hearing from you!
Best Regards,
Ellekay Hospitality Group