Chef De Partie (Hot Western Food) YOSH HOSPITALITY LLC OPC

We are seeking a reliable and skilled Chef de Partie (Hot Western Food) to join our kitchen brigade. The role is suited to individuals who are passionate about hot food cookery, enjoy working within a team and take pride in consistency, presentation and food safety. This position is open to applicants from all backgrounds and is gender neutral.

Key responsibilities for Chef de Partie (Hot Western Food)

• Prepare and produce a range of hot Western dishes to menu specifications, including mains, sides, sauces and daily specials, ensuring consistency of portioning, flavour and presentation during service periods.

• Operate the hot section under the direction of the Head Chef and Sous Chef, maintaining high standards of production, timing and finish.

• Manage mise en place for the hot section, prepare components in advance (stocks, sauces, braises, roasts and vegetable preparations) and ensure timely delivery of dishes to the pass for service.

• Execute cooking techniques such as grilling, pan-frying, roasting, sautéing and poaching to bring dishes to specification and support consistency across shifts.

• Monitor food quality, portion control and shelf-life of chilled and hot-holding products, control waste and report any issues to senior kitchen staff.

• Follow recipes, plating standards and presentation guidelines to meet brand and dietary requirements, including allergen awareness and accurate labelling of pre-prepared items.

• Support menu development, specials and daily prep tasks; contribute ideas to improve efficiency, cost control and guest satisfaction.

• Assist in training and development of commis chefs and kitchen trainees on hot-cookery techniques, supervising practical work and offering constructive feedback.

• Ensure all dishes leaving the hot section meet food safety, allergen and dietary requirements, following stock rotation, correct storage and ordering procedures.

• Maintain and clean workstations, hot equipment, utensils and serviceware to required hygiene standards, participating in kitchen deep-clean schedules.

• Work collaboratively with cold kitchen colleagues and front-of-house teams to manage service flow and accommodate special requests or dietary needs.

• Adhere to health and safety, COSHH and HACCP procedures at all times and participate in regular training and audits.