Location
London - Moorgate

Hours
Mixture of morning and afternoon shifts - Monday to Friday (no weekends or bank holidays)

Salary
£34,000 per annum

About the Role
Are you a culinary connoisseur and gastronomic genius with an insatiable passion for the culinary arts? At BaxterStorey, we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We believe the best food comes from nurturing talent and empowering our chefs to continuously evolve and refine their craft, which is why we invest in your professional growth.

As a Chef de Partie, you will play a crucial role in maintaining the high standards of our kitchen operations and contributing to exceptional dining experiences. You will prepare, cook, and present high-quality dishes in line with our menu and culinary standards, manage a specific kitchen section ensuring smooth operations and timely food delivery, and collaborate with the Sous Chef and Head Chef to develop new menu items and seasonal specials.

You will maintain strict food safety and hygiene standards, assist in stock rotation and inventory management, train and supervise junior kitchen staff, and contribute to menu planning and food cost control initiatives. This role requires adaptability to fast-paced environments and the ability to handle high-pressure situations effectively.

Join us and be part of a team that supports your development in an inclusive environment that encourages growth, celebrates diversity, and guarantees a good work-life balance.

Benefits
28 days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave
24 weeks enhanced maternity leave
Secondary carer leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeship opportunities for all experience levels
Pension and life insurance
Discounts available from HAPI app, including high street shops, holidays, and cinema
Wellbeing hub
Access to employee assistance programme
Cycle to work scheme

Experience
Proven experience as a Chef de Partie or in a similar role within a professional kitchen setting.
Strong culinary skills with expertise in various cooking techniques and cuisines.
In-depth knowledge of food safety and hygiene standards.
Proficiency in operating kitchen equipment and tools.
Experience in stock rotation, inventory management, and minimising food waste.
Ability to train and supervise junior kitchen staff.

About you
Passionate about culinary arts and creating exceptional dishes.
Excellent time management and organisational skills.
Strong team player with the ability to work collaboratively in a fast-paced environment.
Ability to work under pressure and maintain high standards during busy periods.
Creative and motivated to develop new dishes and flavour combinations.
Flexible to work varying shifts as required.

Qualifications
Food hygiene certification.
Culinary degree or diploma (preferred).
Knowledge of food cost control and inventory management.
Commitment to continuous learning and professional development.