Job Title : Chef de Partie

Unit/Function (Address, turnover, number of sites, number of employees):

Milton Keynes,

  • The Venues Collection – 7 venues
  • 300 bedrooms, 70 meeting rooms
  • £6 million turnover
  • 98 employees strong

Sector: Levy Uk

Team Structure (how many direct reports, key stakeholders):

Please see department structure attached

Hay Grade / Contract Banding (If applicable) or detail reasoning for non-Hay graded roles (or Hay D/E):

Cost Centre: M652

Package (salary, car, and additional bonus?):

£27,000.00 per arum

Additional hours worked to be taken as Lieu

DBS Check required: Yes No Enhanced DBS

Driving license req’d: Yes No

Patterns of work (Days / Hours):

Working 5 shifts from 7 days – 8-hour shifts

Position and Candidate Profile

Key responsibilities and Deliverables

The main responsibilities and key deliverables of the role

  • To ensure all food is served to the required company standard
  • To ensure that a high standard of cleanliness is maintained in the kitchen operation
  • To be correctly dressed and understand the importance of high personal hygiene standards
  • To work within company and legislative Health and Safety guidelines
  • To abide by all company and legislative food standards
  • To ensure that all procedures comply with food safety policy
  • To ensure that all working areas are kept clean and tidy at all times.
  • To prepare, cook and serve food as specified by the Head Chef and to ensure that the food meets the appropriate specification.
  • To assist the Head Chef to supervise the Commis Chefs in all food preparation and food production in all kitchens.
  • To assist the Head Chef in ensuring HACCP is in place to ensure due diligence in preventing an outbreak of food poisoning.
  • To monitor the temperature, quality and portion size of all food served from the Kitchen areas.
  • When accepting deliveries, care must be taken to check off items against the delivery note and the original order and to only accept the items if they are of the correct quality and standard. The number of items must also be checked. Any discrepancies must be marked on the delivery note and drawn to the attention of the Head Chef.

Skills required

Specific knowledge, skills and experience needed to carry out the role. Including qualifications or certifications

  • Nvq 2 or above
  • Understanding on the running of a kitchen
  • Knowledge of all sections of a kitchen
  • Basic food hygiene
  • Allergen awareness

Candidate Profile

Minimum expectations


Culture / team fit

Must be quick-thinking, adaptable and calm under pressure. You will often be responsible for making changes with short notice when certain supplies – or staff – don't arrive in time for service. You will be a pivotal link between the Sous Chef, Head Chef and the entire team. This is a vital role in our kitchen environment.

Will suit a team player and cool temperament as well someone who is motivated and passionate about their role.

Willing to learn from others

At times can be fast pasted the ability to adapted to the business

Please enclose the following documentation

This information is a mandatory requirement of the UK Home Office.

We are unable to submit a Visa Application without this additional evidence

Job Description

Yes No

Unit/Team Org. Chart

Yes No

Copies of Menus & other promotional materials

Yes No

How many covers are served per day/week?

300 Breakfast, Lunch and Dinner on average

Photographs (kitchen, service area, patron area, establishment frontage)

Yes No


OD Authorisation:

FD Authorisation:

    Note: Max file size should be 5Mb / File Type : PDF,Doc
    Minimum Graduation is Degree or Diploma compulsory