Chef de Partie — Lead Your Station with Flexible Rotas

Chef de Partie — Lead Your Station with Flexible Rotas

Full-Time 25000 - 30000 £ / year (est.) No working from home possible
The Ideal Collection

At a Glance

  • Tasks: Lead your station and create exceptional, locally-sourced dishes.
  • Company: The Ideal Collection, a community-focused kitchen with a passion for quality.
  • Benefits: Flexible rotas, shared tips, and real development opportunities.
  • Other info: Grow with us through supplier visits and seasonal menu ideas.
  • Why this job: Join a collaborative team and make a difference in sustainable cooking.
  • Qualifications: Experience in a kitchen and a passion for mentoring junior chefs.

The predicted salary is between 25000 - 30000 £ per year.

The Ideal Collection is seeking a Chef de Partie to join our kitchen and help deliver exceptional, locally-sourced dishes across our venues in the community.

You’ll take ownership of your station, mentor junior chefs, and contribute to a kitchen that values quality, consistency, and sustainable practices.

You’ll work with a collaborative team, enjoy flexible rotas, and share in tips, with real development opportunities—from supplier visits to seasonal menu ideas—as we grow together.

#J-18808-Ljbffr

Chef de Partie — Lead Your Station with Flexible Rotas employer: The Ideal Collection

The Ideal Collection is an exceptional employer that prioritises teamwork and personal well-being, making it a fantastic place for a Breakfast Chef to thrive. With competitive pay, flexible rotas, and access to local perks, employees can enjoy a supportive environment that fosters growth and creativity in their culinary craft. Located in the charming city of Chichester, this role offers the unique advantage of working in a vibrant community while delivering memorable dining experiences.

The Ideal Collection

Contact Details:

The Ideal Collection Recruitment Team

We think you need these skills to ace Chef de Partie — Lead Your Station with Flexible Rotas

Culinary Skills
Station Management
Mentoring
Quality Control
Consistency in Cooking
Sustainable Practices
Team Collaboration