Chef de Partie - Brasserie Constance - Brasserie Constance

Brasserie Constance at Fulham Pier is looking for a talented and passionate Chef de Partie to join our kitchen team. Located on the River Thames, Brasserie Constance is a premium dining destination recently recognised in the Michelin Guide. With Adam Byatt as Culinary Director, the restaurant delivers high quality brasserie cooking with a focus on fresh ingredients, consistency and exceptional standards. This is an exciting opportunity for a Chef de Partie who takes pride in their work, enjoys working in a fast paced kitchen and wants to be part of a growing venue with a strong culinary reputation. What you will be doing As Chef de Partie, you will be responsible for running your section during preparation and service, ensuring dishes are prepared, cooked and presented to the required standard. You will work closely with the Head Chef, Sous Chef and wider kitchen team to deliver consistent, high quality food while maintaining excellent standards of hygiene, food safety and organisation. Your duties will include:

• Preparing, cooking and presenting dishes to specification.
• Running your section confidently during service.
• Completing mise en place and supporting daily kitchen preparation.
• Maintaining high standards of food quality, presentation and consistency.
• Following all food safety, allergen and health and safety procedures.
• Supporting stock rotation, portion control and waste management.
• Keeping your section clean, organised and ready for service.
• Supporting and guiding junior members of the kitchen team where required.
• Working as part of a positive and professional kitchen team.
  
  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.
  
  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!
About Fulham Pier Fulham Pier is a vibrant riverside destination offering restaurants, bars, events and hospitality spaces. As part of Sodexo Live!, our team is focused on delivering outstanding guest experiences across every part of the venue.