Senior Chef De Partie

Senior Chef De Partie - ICC, NEC, Birmingham | Full-Time / Permanent

We are seeking a Senior Chef De Partie for the iconic ICC Venue in Birmingham.

£30434 + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

The role of a Chef de Partie is multifaceted and pivotal to the success of the culinary operations within this dynamic setting. As a Chef de Partie, the primary responsibility is to manage a specific section of the kitchen, ensuring the timely and precise preparation of high-quality dishes. This role is essential for catering to diverse culinary needs arising from live events, conferences, and exhibitions, where large volumes of attendees expect top‑n‑t food experiences.

The Chef de Partie collaborates closely with the Head Chef to plan menus, coordinate with other kitchen staff, and execute culinary creations that align with the unique demands of each event. Their attention to detail, organisational skills, and ability to handle high‑pressure situations contribute to the seamless flow of kitchen operations during events. Additionally, they may be involved in creating specialised menus to accommodate various dietary preferences and requirements of event attendees.

In essence, the Chef de Partie plays a crucial role in delivering a memorable and gastronomically satisfying experience for participants across a diverse range of events hosted at the campus.

• Collaborate with the Head Chef to plan diverse and high‑quality menus tailored to the specific requirements of live events, conferences, and exhibitions.
• Ensure the timely and precise execution of menu items, maintaining consistency in taste, presentation, and quality.

• Efficiently manage the designated kitchen section, overseeing the preparation and presentation of dishes.
• Maintain high standards of cleanliness, hygiene, and organisation within the kitchen, adhering to food safety regulations.

• Work closely with other kitchen staff members, fostering a positive and collaborative environment.
• Coordinate activities to ensure a smooth workflow during peak times, events, and daily operations.

• Adapt to the unique demands of various events, ensuring the kitchen team is well‑prepared for the specific challenges each event presents.
• Demonstrate flexibility in handling high‑pressure situations and last‑minute adjustments, ensuring the seamless flow of culinary operations.

• Develop and create specialised menus to accommodate dietary preferences and restrictions of event attendees.
• Ensure inclusivity in culinary offerings, considering diverse tastes and requirements.

• Monitor and maintain the quality of ingredients, ensuring freshness and adherence to established standards.
• Conduct regular quality checks on prepared dishes to meet the Levy’s culinary excellence.

• Provide guidance and mentorship to junior kitchen staff, contributing to their skill development and growth within the culinary team.
• Facilitate training sessions to ensure all team members are knowledgeable about menu items and kitchen procedures.

• Effectively communicate with the Head Chef and other team members to relay important information, discuss menu changes, and address any kitchen‑related concerns.
• Collaborate with front‑of‑house staff to ensure a cohesive and streamlined overall event experience.

• Implement strategies to minimise food waste and optimise kitchen efficiency, contributing to cost‑effective and sustainable kitchen practices.

• Proactively identify opportunities for process improvement within the kitchen, suggesting and implementing changes to enhance overall efficiency and quality.

• Proven experience as a Chef de Partie or equivalent role with a strong culinary background.
• Demonstrated skill in preparing a diverse range of high‑quality dishes.

• Previous experience in catering for staff restaurants, live events,…