Chef de Partie
| Posting date: | 24 January 2026 |
|---|---|
| Salary: | Not specified |
| Additional salary information: | Circa £33,412 |
| Hours: | Full time |
| Closing date: | 26 January 2026 |
| Location: | Devizes, Wiltshire, SN10 4HE |
| Remote working: | On-site only |
| Company: | eTeach UK Limited |
| Job type: | Permanent |
| Job reference: | 1531185 |
Summary
Chef de Partie
We are currently looking to recruit an experienced and highly motivated Chef de Partie with a passion for food.
This role will help strengthen our team of chefs who already produce excellent quality food, both on a large scale and also for smaller intricate bespoke occasions. You will be required to work independently and as part of a team. Good interpersonal and front of house skills are essential. Minimum qualification required of 706 1/2 or NVQ equivalent.Hours of work: 50 hours per week during term time and some school holiday weeks, including weekends and evenings on a rota.Duties and ResponsibilitiesPurpose of PositionTo carry out and the preparation, cooking, presentation and service of all meals using a variety of cooking equipment and methods.
To ensure a high standard of professional practice throughout all procedures, from preparing and presenting at the hot plate or table.
To be conversant with craft skills and be creative in design and presentation of the finished product.
To be responsible for the hygiene standards of all areas of the catering department and ensure quality control is monitored and standard maintained.PremisesTo advise the Chef Manager of any malfunctioning of catering equipment, heating, lighting or emergency systems within the catering department.
To ensure the catering department and all the equipment is maintained to a high standard and in accordance with manufacturers guidelines and all equipment is in good working order. Informing the Chef Manager of the need for any new or replacement purchases when necessary.Principle DutiesTo provide nourishing, balanced, attractive, varied and tasty meals as required, including special dietary needs, medical, religious or other (vegetarians).
To ensure all mealtimes are adhered to, whilst preparing the food in different batches to allow for different service times.
To garnish all food attractively and serve with traditional accompaniments.
To liaise with the Sous Chef & Chef Manager to ensure all stocks are properly stored and rotated in accordance with manufacturer’s guidelines.To prepare daily lists of stores and accepting responsibility for these items after issue from the stores.
To ensure all temperatures are logged throughout the receiving, cooking and serving processes.
To ensure that all food stored in refrigerators and deep-freezers is wrapped correctly labelled as to its contents, date of opening/storing “use-by” date etc.
To actively contribute to the cleaning of the kitchen and the serving of food.
To adhere to a kitchen and equipment cleaning rota.
To monitor the servery during mealtimes ensuring the choice is not limited, presentation standards are maintained, and you are smartly presented.Staffing MattersTo ensure teamwork and good relations are maintained within the Catering Department.
To report any identified disciplinary problems to the Chef Manager.To be prepared to undertake any training the school feels relevant and beneficial. To then impart the knowledge gained to other members of the catering team.For further details please see the attached PDF.Candidates may be invited to interview before the closing date, so you are encouraged to apply as soon as you are able. The vacancy may close early if an appointment is made following an interview.Closing date: Monday 26th January 2026 at 9:00am
We are currently looking to recruit an experienced and highly motivated Chef de Partie with a passion for food.
This role will help strengthen our team of chefs who already produce excellent quality food, both on a large scale and also for smaller intricate bespoke occasions. You will be required to work independently and as part of a team. Good interpersonal and front of house skills are essential. Minimum qualification required of 706 1/2 or NVQ equivalent.Hours of work: 50 hours per week during term time and some school holiday weeks, including weekends and evenings on a rota.Duties and ResponsibilitiesPurpose of PositionTo carry out and the preparation, cooking, presentation and service of all meals using a variety of cooking equipment and methods.
To ensure a high standard of professional practice throughout all procedures, from preparing and presenting at the hot plate or table.
To be conversant with craft skills and be creative in design and presentation of the finished product.
To be responsible for the hygiene standards of all areas of the catering department and ensure quality control is monitored and standard maintained.PremisesTo advise the Chef Manager of any malfunctioning of catering equipment, heating, lighting or emergency systems within the catering department.
To ensure the catering department and all the equipment is maintained to a high standard and in accordance with manufacturers guidelines and all equipment is in good working order. Informing the Chef Manager of the need for any new or replacement purchases when necessary.Principle DutiesTo provide nourishing, balanced, attractive, varied and tasty meals as required, including special dietary needs, medical, religious or other (vegetarians).
To ensure all mealtimes are adhered to, whilst preparing the food in different batches to allow for different service times.
To garnish all food attractively and serve with traditional accompaniments.
To liaise with the Sous Chef & Chef Manager to ensure all stocks are properly stored and rotated in accordance with manufacturer’s guidelines.To prepare daily lists of stores and accepting responsibility for these items after issue from the stores.
To ensure all temperatures are logged throughout the receiving, cooking and serving processes.
To ensure that all food stored in refrigerators and deep-freezers is wrapped correctly labelled as to its contents, date of opening/storing “use-by” date etc.
To actively contribute to the cleaning of the kitchen and the serving of food.
To adhere to a kitchen and equipment cleaning rota.
To monitor the servery during mealtimes ensuring the choice is not limited, presentation standards are maintained, and you are smartly presented.Staffing MattersTo ensure teamwork and good relations are maintained within the Catering Department.
To report any identified disciplinary problems to the Chef Manager.To be prepared to undertake any training the school feels relevant and beneficial. To then impart the knowledge gained to other members of the catering team.For further details please see the attached PDF.Candidates may be invited to interview before the closing date, so you are encouraged to apply as soon as you are able. The vacancy may close early if an appointment is made following an interview.Closing date: Monday 26th January 2026 at 9:00am