Chef de Partie

Hours: 32 Hours scheduled on a shift basis across Monday-Sunday (Monday to Saturday)

Location: Backstage, The Old Vic, The Cut, London, SE1 8NB

Salary: £15.48 per hour, plus Tronc. From April 2026, the hourly rate will increase to £15.78 per hour, plus tronc.

Responsible to: Head Chef

Areas of responsibility

Kitchen

• Preparing and cooking dishes according to spec and standards

• Ensuring all food is prepared and presented to the highest quality

• Assisting in the development of new menus and specials

• Ensuring consistently high levels of food safety, hygiene and cleanliness

• Monitoring stock levels, notifying the Sous Chef or Head Chef if stock levels are low

• Assisting with stock take

• Collaborating effectively with the Kitchen team, supporting where required

• Preparing dishes for any internal or external events as required

• Maintaining a culture of positivity, efficiency, creativity and continuous improvement

Customer Service

• Always delivering the highest possible level of customer service, ensuring a friendly, safe and secure environment in which customers can enjoy their dining experience

• Receiving all comments, raised by the public and following them with by immediate action or passing on to the Head of Food and Beverage Operations to investigate

PERSON SPECIFICATION

Essential

• Proven experience of working as a Chef/CDP

• Active passion or interest in food, produce and providing excellent food to customers

• Good knowledge of basic cooking techniques

• Excellent food presentation and attention to detail

• A proven ability to provide a high level of culinary skill in an often fast paced environment

• Availability to work evenings and weekends as required

• Excellent communication skills and positive collaboration in the kitchen

• A proven ability to work as both part of a team and independently

• Well organised and able to multitask