Chef de Partie - Swiss Butter - Holborn - London

The Kitchen Cook owns the readiness and execution of the sides/sauce section and leads assigned Kitchen Helpers. The role converts prep requirements into a ready section, executes fries, sauce and sides exactly to current standards, protects equipment and food-safety controls, and maintains accurate waste/IMS records through close.

Key Performance Areas (KPAs)

Section Readiness & Prep Sides, Fries & Sauce Execution Equipment & Food Safety Par, Waste & Inventory Control Kitchen Helper Leadership & Close Section Readiness & Prep Own section readiness and achieve the approved T-60 prep/par standard; surface shortages early. Execute sides, fries, sauce and section products exactly to the current Recipe Bible/PPM with no unauthorized substitution. Sides, Fries & Sauce Execution Maintain sauce at the approved 82-85°C operating target and never plate below 80°C. Maintain rolling fries/sides par through service to prevent avoidable stock-out without overproduction. Equipment & Food Safety Start and check section equipment safely, record actual readings and elevate faults; never self-repair. Operate the fryer within the approved 170-180°C range and follow the current oil-quality/TPM trigger. Maintain FIFO, labels, allergen controls and approved hot/cold holding. Par, Waste & Inventory Control Record exact waste and IMS truth and complete approved VITO/oil/section-close responsibilities. Kitchen Helper Leadership & Close Direct and check Kitchen Helper work, coach to the approved standard and elevate repeated or serious gaps. Coordinate with Kitchen Manager and Grill Master and respect the Kitchen Manager's final technical/pass authority.

Additional Responsibilities & Reporting

Undertake responsibilities assigned by the Direct Supervisor.

Key Performance Indicators (KPIs)

Section meets the T-60 prep/par readiness standard. Sauce operates at 82-85°C and is never plated below 80°C. Fryer operates at 170-180°C and oil-quality/TPM controls are followed. Fries/sides par is maintained without avoidable stock-out or unnecessary overproduction. Waste/IMS records are exact and Kitchen Helpers are coached and checked to standard. Equipment faults are stopped/escalated; no unauthorized self-repair occurs.

Kitchen Cook (you are here) > Grill Master (next) > Kitchen Manager > Assistant Restaurant Manager > Restaurant Manager

To earn Grill Master:

• Assignment Policy: Complete at least one year as a Kitchen Cook before permanent progression unless an approved People OS exception applies; complete the 3-month Grill Master Development Plan.
• Swiss Butter Academy: Maintain current Kitchen Cook certification and complete Grill Master learning, practical assessment and certification before independent grill duty.
• Performance: Meet the published People OS promotion performance gate for the relevant cycle.
• Dual 80 Principle: Demonstrate at least 80% readiness against the destination-role Responsibility Register, with a named successor at least 80% ready against your current role where a permanent promotion is involved.
• Culture: Hold current culture-gate evidence and demonstrate the 5 H's consistently: hunger, hustle, humility, hardiness, heart.
• Role Availability & Approval: The destination role must be approved/open and the verified promotion or transfer pack must receive the required approval.

• For internal progression, complete the Kitchen Helper pathway and approved Kitchen Cook Development Plan; external candidates require equivalent section experience.
• Strong understanding of kitchen operations, food safety, basic inventory/waste controls and section organization. Be able to perform basic calculations and work with the approved kitchen systems. Complete current Kitchen Cook practical certification before independent section ownership. Core Competencies Leadership & Coaching - Sets clear expectations, develops people and corrects execution in real time. Decision Making & Judgment - Makes timely decisions using facts, standards and published authority. Operational Discipline - Protects the operating rhythm, evidence and controls under pressure. Communication & Collaboration - Creates clear handovers and strong cross-role coordination. Problem Solving - Finds root causes, assigns corrective action and distinguishes local from systemic issues. Accountability & Integrity - Owns outcomes and maintains truthful records, escalation and follow-through. Technical Skills Strong practical knowledge of sides, fries, sauce, fryer/hot-holding controls, FIFO, IMS/waste and section leadership. Current Kitchen Cook certification is required before independent

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