Chef de Partie (Pastry)

Want to grow as a chef? This casual dining restaurant in East London gives you real stations and real volume. Someone who likes a bit of variety, but also likes doing things the right way, will enjoy this.

The site is in East London; early starts mean public transport timing matters, so check your route before applying. Hours are mostly Monday to Friday, with the odd Saturday in busy months.

• Run your station during service and call back every ticket from the pass.
• Plate to the spec photo so every dish looks the same.
• Clean down your section, deep-clean the fryer and scrub the extractor filters.
• Label, date and rotate stock using first-in, first-out.
• Prep veg, sauces, marinades and portions from the daily mise en place list.
• Train the kitchen assistants on knife safety and prep standards.

• You take instruction from the head chef without drama
• A culinary certificate or City & Guilds, or solid on-the-job experience
• Comfortable in heat, on your feet, for long split shifts
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• 1 to 3 years in a busy commercial kitchen

• Experience with combi ovens and batch cooking
• Stock and ordering experience on a system such as Micros or Pilot
• A food safety certificate from a registered training provider

• On-the-job training with a path to chef de partie
• Transport allowance for split and late shifts
• Live-in accommodation at lodge postings
• Chef whites and safety shoes provided

• List your stations (grill, pastry, cold, sauce) under each job; head chefs scan for this first.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.