Chef De Partie in Haywards Heath

Graysons is a highly successful catering business operating across 50 sites and specialising in the following areas:

Workplace dining and hospitality | Event venues | Public visitor attraction catering

We are a fresh food company with no standard menus.

Everything we do is bespoke to the individual contract, focusing on the demographic and environment that we are working in.

This allows us to create successful contracts that deliver year‑on‑year growth and long‑term relationships with our clients.

We operate a flat management structure by employing the best people and empowering them to deliver in their roles.

We work with a wide variety of clients who are looking for bespoke, quality and modern catering, and we have a reputation for delivering exceptional contracts with flair and flexibility.

• Job Profile
• Chef de Partie
• Location
• Wakehurst
• Employer
• Graysons Restaurant
• Overview

Graysons Restaurant is looking for a passionate and reliable Chef de Partie to join our kitchen team at the prestigious Wakehurst contract in Sussex.

This is an exciting opportunity for a strong CDP, or an ambitious Commis Chef ready to step up, to work in a fresh food environment across restaurants, cafés and events.

This is predominantly a daytime operation, with limited evening shifts required for occasional events.

The role would suit a chef looking for a better work‑life balance while still working in a fresh food, high‑quality visitor attraction environment.

The role is hands‑on and will support the Head Chef and Sous Chef in delivering high‑quality food, consistent service standards and a great guest experience.

Role Purpose

The Chef de Partie is responsible for running an allocated section within the kitchen, supporting daily food preparation, service delivery and maintaining high standards of food quality, hygiene and presentation.

Working closely with the Head Chef and Sous Chef, the CDP will help ensure that menus are delivered consistently, stock is well controlled, and the kitchen operates smoothly during busy service periods.

Key Responsibilities

• 1. Daily Operations
• Run an allocated kitchen section during preparation and service.
• Support food production across restaurants, cafés and events.
• Ensure food is prepared and served on time, to the correct standard.
• Maintain a clean, organised and efficient working section.
• Support the wider kitchen team during peak service periods.
• 2. Food Preparation & Cooking
• Prepare, cook and present dishes to the required specification.
• Maintain consistent standards of taste, quality, presentation and portion control.
• Follow recipes, production sheets and menu specifications.
• Support with daily mise en place and service readiness.
• Assist with allergen and dietary requirement controls.
• 3. Team Support
• Work closely with the Head Chef, Sous Chef and wider brigade.
• Support Commis Chefs, Kitchen Porters and junior team members where required.
• Communicate clearly during service to ensure smooth kitchen operations.
• Contribute positively to a professional and supportive kitchen culture.
• 4. Menu Delivery
• Deliver menus as directed by the Head Chef and Sous Chef.
• Provide feedback on dish production, portioning and service flow.
• Support seasonal menu changes and new dish launches.
• Ensure dishes are presented consistently and in line with Wakehurst standards.
• 5. Stock & Wastage Control
• Assist with stock rotation, labelling and date control.
• Follow FIFO procedures and maintain good stock discipline.
• Minimise food waste through correct preparation and portion control.
• Inform senior chefs of low stock levels or quality concerns.
• 6. Quality, Hygiene & Compliance
• Maintain high food hygiene and safety standards at all times.
• Follow all HACCP, allergen and health & safety procedures.
• Keep the section and kitchen areas clean, tidy and audit‑ready.
• Support daily kitchen checks, cleaning schedules and compliance standards.
• Report any equipment issues, hazards or food safety concerns promptly.

Person Specification

• Previous experience as a Chef de Partie, or strong Commis Chef ready to step up.
• Experience working in a fresh food, high‑volume kitchen environment.
• Good cooking skills with a strong understanding of preparation and presentation.
• Ability to work well under pressure during busy service periods.
• Strong organisation and communication skills.
• Good understanding of food hygiene, allergens and health & safety standards.
• Positive attitude and willingness to support the wider team.
• Reliable, flexible and committed to maintaining high standards.
• Passion for fresh food and delivering a quality guest experience.
• What We Are Looking For

We are looking for someone who takes pride in their section, works well as part of a team and has a genuine interest in fresh food.

The successful candidate will be confident, organised and able to support a busy kitchen operation while maintaining quality and consistency.

This is a great opportunity to develop within a supportive kitchen team at one of Sussex’s most unique visitor attractions.

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