Company: Sodexo
Location: London
Job Description:
Job Introduction
Position: Chef de Partie
Location: Brasserie Constance, Fulham Pier, London, Fulham
Compensation: £16 to £18 per hour (including Tronc)
Minimum 30 hours per week.
Responsibilities
- Run your section during preparation and service, ensuring dishes are prepared, cooked and presented to the required standard.
- Collaborate with Head Chef, Sous Chef and kitchen team to deliver consistent, high‑quality food while maintaining excellent hygiene and food safety standards.
- Prepare, cook and present dishes to specification.
- Run your section confidently during service.
- Complete mise en place and support daily kitchen preparation.
- Maintain high standards of food quality, presentation and consistency.
- Follow all food safety, allergen and health & safety procedures.
- Support stock rotation, portion control and waste management.
- Keep your section clean, organised and ready for service.
- Support and guide junior team members when required.
- Work as part of a positive and professional kitchen team.
Qualifications
- Previous experience as a Chef de Partie or strong Demi Chef de Partie.
- Experience in a quality restaurant, brasserie, hotel or similar fresh‑food environment.
- Good knowledge of food preparation and cooking techniques.
- Confidence running a section during busy service.
- Strong attention to detail and pride in presentation.
- A calm and professional approach under pressure.
- Good understanding of food safety and allergen procedures.
- A positive attitude and willingness to learn.
- Flexibility to work evenings, weekends, bank holidays and event days.
Benefits
- Pay rate of £16 to £18 per hour (including Tronc).
- Minimum 30 hours per week.
- Opportunity to work in a Michelin Guide‑recognised brasserie.
- Training and development opportunities.
- A supportive and professional kitchen environment.
- The chance to work under the culinary direction of Adam Byatt.
- Career development within Fulham Pier and Sodexo Live.
Closing Date: 10/07/2026
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Posted: June 18th, 2026