Our story
Back in 2019 in Paris, two friends, Charles and Victor, opened a brasserie together - the kind of place Parisians disappear into for a 3 hour lunch.. . They called it La Nouvelle Garde: a promise to eat and drink the French way, done properly, 100% homemade, cooked from scratch from the highest quality seasonal ingredients.. . They served classic French dishes prepared with care, generosity and excellence in beautiful, relaxed spaces full of energy.. . Guests loved it! . . So they opened another one, and then another one. And 9 brasseries later, it was finally time to bring it to London.. . In July 2026 in Sloane Square, Brasserie Olivia was born.. . This is just the beginning of our London story, and we'd love you to help write the next chapter.. .
The role
As a Chef de Partie, you'll take care of your kitchen section, from organising prep to running it during service.. . You'll be comfortable working across the larder, garnish section, seafood and hot larder, preparing everything from scratch using quality seasonal ingredients.. . During service, you'll keep your section organised and communicate closely with the chef running the pass and the rest of the kitchen to make sure every dish goes out on time and to the right standard.. . You'll also monitor your stock and prep, making sure the senior kitchen team knows what your section needs for the day ahead.. .
What you'll bring
- You're already working as a Chef de Partie, or you're a strong Demi Chef de Partie ready for the next step.. .
- You have around 3- 5 years of experience working in a professional kitchen.. .
- You have good knife skills and a strong understanding of different cooking techniques.. .
- You're confident organising and running your own section during a busy service.. .
- You understand kitchen preparation, stock levels, food safety and the importance of keeping your section organised.. .
- You communicate clearly with the rest of the kitchen and work well as part of a team.. .
- You're reliable, adaptable and open to feedback.. .
- You take pride in your work and care about the quality and consistency of every dish you prepare.. .
What we offer
- Average hourly pay: £16/hour (including Tronc).. .
- Full-time role, around 45-48 hours per week.. .
- 50% discount across all Nouvelle Garde restaurants.. .
- A freshly prepared staff meal on every shift.. .
- £350 referral bonus (
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Chef de Partie (CDP) employer: Brasserie Olivia
At Brasserie Olivia, we pride ourselves on being an exceptional employer, offering a vibrant work culture that values creativity and teamwork. As a Breakfast Sous Chef, you'll enjoy a consistent morning schedule, competitive salary, and the opportunity to shape a new restaurant's journey while working with top-quality ingredients. With a focus on employee growth and a supportive management team, you'll have the chance to develop your skills and advance your career in a dynamic environment.
