About the role Dishpatch collaborates with the UK’s top chefs to deliver their restaurant creations to food enthusiasts nationwide. We work with renowned chefs to produce restaurant-quality meals that customers can easily finish and serve to family and friends at home.
We are looking for a Production Chef who is passionate about food and has experience in fast‑paced fine dining restaurants, high‑volume catering or production kitchens. The ideal candidate will be comfortable managing their own workflow and prioritising tasks, while also collaborating effectively with the team to create delicious dishes from our different menus. In this role, you will typically manage the weekly production of menu components with minimal supervision, and provide support to the planning and production leads as needed.
- Salary: Salary up to £39,700 depending on experience.
- Contract type: This position is fixed‑term contract for 6 months.
- Working pattern: Full time 42.5 hours per week across 5 days, including weekend shifts (typical shifts 8am-5:30pm, though these may vary in the future).
- Location: This role is based at our Dishpatch production site in North Greenwich, London, SE10 0AT.
Key responsibilities
- Working with our Production Team to produce exceptional quality food for our finish‑at‑home meal kits each week.
- Ensuring smooth and efficient running of your section while delivering menu components under the supervision of the Production Lead.
- Carefully following our set out recipe specs and driving consistency.
- Keeping a clean and neat working space while producing large volumes of food.
- Maintaining strict health and hygiene standards.
- Keeping a proactive and collaborative approach.
Essential skills/experience you’ll need
- Extensive experience in a Chef de Partie role or similar in a quality‑led high volume restaurant, event catering or production kitchen.
- Wide knowledge of cooking and production techniques.
- Attention to detail and high quality standards.
- Keen interest in cooking and learning about a wide range of cuisines.
- Proficient in Hazard Analysis and Critical Control Point (HACCP) principles.
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