The Social House

When service gets busy, the best chefs don't just move faster, they stay sharp.

ABOUT THE ROLE
As a Chef De Partie –À la Carte, you'll be at the heart of the action, taking ownership of your station and turning orders into well-executed plates, one after another.

From getting your mise-en-place right before service to keeping your cool when the tickets start coming in, you'll be expected to deliver consistency, precision and quality every time.
We're looking for a chef who knows their craft, works well with a team and takes genuine pride in what leaves their station.

This is a hands-on position for a chef who is confident on the line, understands the rhythm of a busy service and can consistently deliver well-executed dishes while managing multiple orders, changing priorities and demanding service timelines.

You will work closely with the Executive Chef, Sous Chefs and wider Kitchen team to ensure that orders are executed accurately, efficiently and consistently, from mise-en-place through to the final plate.

The role requires someone who can maintain high standards when service is busy, keep their station organized and communicate effectively with the team to ensure a smooth guest dining experience.

WHAT YOU'LL BE DOING
Before Service

• Take full responsibility for preparing and organizing your assigned station before service.
• Complete all required mise-en-place within the agreed timelines.
• Ensure ingredients are correctly prepared, portioned and readily available.
• Check the quality and availability of ingredients before service begins.
• Ensure all equipment and utensils required for the station are clean, functional and ready for use.
• Review menu items, specials and any relevant service requirements with the Kitchen team.
• Ensure the station is clean, organized and fully service ready.

• Prepare and cook dishes according to approved recipes, menu specifications and presentation standards.
• Accurately read and prioritize kitchen orders.
• Manage multiple orders while maintaining quality, accuracy and consistency.
• Work within required ticket times without compromising the standard of the food.
• Coordinate the timing of different components so that complete dishes are ready together.
• Ensure every plate leaving the station meets the required standards for taste, temperature, portion and presentation.
• Communicate clearly with the Sous Chef and other kitchen stations throughout service.
• Respond appropriately to approved guest modifications, special requests and dietary requirements.
• Immediately communicate any delays, shortages or challenges that may affect service.
• Maintain a clean and organized station throughout service.
• Remain calm, focused and professional during busy periods.

• Follow standard recipes and established preparation methods consistently.
• Maintain consistency across every order, including repeat dishes.
• Maintain appropriate portion sizes and plating standards.
• Ensure food is fresh, properly cooked and presented to specification.
• Check dishes before they leave the station.
• Maintain appropriate food temperatures during preparation and service.
• Identify and report any concerns regarding ingredient quality or food standards.

• Monitor stock and mise-en-place levels throughout service.
• Anticipate requirements and communicate shortages before they affect service.
• Use ingredients responsibly and according to production requirements.
• Maintain proper portion control.
• Minimize unnecessary food waste.
• Ensure ingredients are correctly stored, labelled and rotated.
• Report spoilage, shortages or quality concerns promptly.

• Maintain high standards of food hygiene and safe food handling.
• Keep the station, equipment and utensils clean and hygienic.
• Follow all Kitchen safety procedures.
• Ensure food is stored under the correct conditions.
• Maintain appropriate personal hygiene and grooming standards.
• Report equipment defects, safety hazards or hygiene concerns promptly.

• Work collaboratively with other Chef De Parties, Commis Chefs and the wider Kitchen team.
• Support other stations when required during busy service.
• Provide guidance and practical training to Commis Chefs, junior chefs and trainees.
• Lead by example in food preparation, hygiene, organization and service standards.
• Communicate effectively with supervisors and colleagues.
• Maintain a respectful and professional working environment.

• A Certificate in Hotel Management, Culinary Arts or an equivalent qualification.
• Proven experience as a Chef De Partie or Demi Chef De Partie.
• Previous experience in a professional hotel or restaurant kitchen.
• Experience working in an à la carte kitchen.
• Good knowledge of professional cooking practices and food preparation.
• Strong menu and recipe knowledge.
• Good understanding of food hygiene and safe food handling.
• Ability to manage an assigned kitchen station independently.
• Ability to manage multiple orders during busy service.
• Ability to work effectively within required ticket times.
• Ability to maintain consistency and quality under pressure.
• Ability to work long and flexible hours when required.
• Ability to train and guide Commis Chefs and junior team members.
• Strong communication and teamwork skills.
• Good decision-making and problem-solving ability.
• Excellent attention to detail.
• High standards of personal grooming and professional conduct.

• Knows their station and takes responsibility for it.
• Understands that great service starts with great preparation.
• Can keep several orders moving without losing sight of quality.
• Works quickly without becoming careless.
• Understands the importance of timing when multiple stations are working on the same order.
• Can maintain consistency whether the order is the first of the evening or the fiftieth.
• Communicates early when something may affect service.
• Can remain composed when the Kitchen gets busy.
• Takes pride in clean, organized and well-run stations.
• Is willing to support the team when another section needs a hand.
• Enjoys developing junior chefs and sharing practical knowledge.
• Takes genuine pride in the food leaving their station.

WHY JOIN THE SOCIAL HOUSE?
You'll be joining a Kitchen where there is always something happening.

À la carte service brings its own kind of energy, orders coming in, tickets building, pans moving, plates going out and a team working together to get everything right.

If you enjoy that environment, take pride in your food and are ready to bring your skills to a professional hospitality operation, we'd like to hear from you.
Bring your skills. Bring your energy. Bring your personality.

The Social House is an equal opportunity employer. We are committed to building a workplace where people are treated with dignity, performance is pursued with integrity and every team member contributes meaningfully to the success of the hotel.