Chef de Partie

As a Chef de Partie, you'll be responsible for a specific section within culinary department and be a vital part of delivering quality food across the Etihad Campus, be it Premium, Conference & Events or Retail areas. You'll be responsible for food preparation, importance of section organisation and coaching junior team members to ensure your section is consistently running efficiently, safely and to a high standard.   Kitchen Operations Manage your assigned section efficiently during prep, service, and close-down. Oversee mise en place (everything is in place) and service delivery, ensuring presentation and portion control meet quality standards. Work flexibly across other kitchens or venues during large-scale events or peak periods. Food Safety & Compliance Maintain the highest hygiene and food safety standards in line with HACCP, Allergen Management, and company protocols. Report maintenance issues or hazards promptly to the senior kitchen team. Leadership & Team Development Coach and support Commis and Kitchen Assistants, fostering a positive learning culture. Uphold kitchen discipline, cleanliness, and team morale. Set an example in professionalism, punctuality, and communication. Menu & Product Innovation Offer input into menu development and dish trials in collaboration with senior chefs. Ensure smooth rollout and understanding of new menu items within your section. Essential Proven experience as a Chef de Partie or strong experience as a Demi Chef ready to step up Level 2 Food Hygiene and Safety (or willingness to obtain) Solid understanding of food safety practices and allergen management Confident in a range of cooking techniques with attention to consistency and quality Strong organisational skills and ability to stay calm under pressure Flexible to work evenings, weekends, matchdays, and event shifts A positive, team-focused attitude with good communication skills Desirable NVQ Level 2 or 3 in Professional Cookery (or equivalent qualification) Previous experience in stadiums, arenas, or high-volume hospitality environments