Chef de Partie jobs in the United Kingdom

What you will do (real CDP scope)

• Own a station (e.g., grill, fish, sauces, garnish, pastry) and keep it service-ready.
• Build and execute mise en place: prep lists, batch timing, holding standards.
• Maintain food safety controls: temps, labelling, allergen separation, safe storage.
• Support the pass: plating consistency, call-backs, and pace control during peak.
• Coach juniors on basics (knife work, prep flow, cleaning discipline) when required.

Requirements (detailed)

1. English CV (mandatory) + verifiable experience as CDP / demi stepping up.
2. Station ownership proof: examples of section volume, timing, and standards you maintained.
3. Food safety discipline: hygiene routines, temperature checks, allergen awareness, clean-as-you-go.
4. Speed with control: consistent output under pressure, low re-fire rate.
5. Reliability: punctuality, shift flexibility (evenings/weekends), teamwork mindset.

Kitchens may request a trial shift, references, or evidence of previous menus/sections. Provide only what the employer asks for.

Gross pay & what drives it

• Typical offers (gross): £26k–£34k/year for many venues; premium locations can be higher.
• Hourly equivalent: commonly around £12.71–£16.50/hour gross depending on contracted hours and package.
• What moves pay up: strong section results, high volume, specialist station (sauces/pastry), and reliable rota coverage.
• Minimum pay rules: employers must meet statutory minimum wage by age band.

A realistic service story

The shift starts with a prep audit: what must be re-done, what can be held, what needs immediate firing. A good CDP protects the station: labels are correct, allergens are controlled, and the section is never “surprised” by service.

• Prep list built by service timing, not by habit.
• Station set with backups and clean handover points.
• During peak: short calls, clean plates, zero drama.

Station map: what “owning a section” means

Employers hire CDPs to reduce chaos. “Owning a section” means your output is predictable: timing, temperature, portioning, and cleanliness.

1. Prep readiness: mise en place complete with safe holding.
2. Service rhythm: you know the station’s bottlenecks and fix them early.
3. Quality control: you catch mistakes before they hit the pass.
4. Close-down: cleaning plan and handover notes that protect the next shift.

What strong CDPs do differently

Skill matters, but consistency matters more. Strong CDPs deliver the same plate at 6 pm and 9 pm, even when the kitchen is under load.

• They keep prep lean: less waste, more speed.
• They communicate clearly: “2 minutes” actually means 2 minutes.
• They protect standards: no shortcuts on allergens or temps.

UK work conditions (practical)

• Hours: hospitality commonly runs shifts; some contracts are 40–48 hrs/week.
• 48-hour average: workers can opt out voluntarily (in writing) if asked.
• Holiday: statutory paid leave is 5.6 weeks (bank holidays can be included).
• Minimum wage: statutory rates change annually (April updates); employers must comply by age band.

This page is informational and does not replace employer policy. Always read the contract and rota terms before accepting.

Sponsorship note (keep expectations realistic)

Some UK employers sponsor chefs, but it depends on the employer’s licence status, budget, and salary compliance. If sponsorship is offered, pay must meet applicable immigration salary rules for the occupation code used.

• Occupation alignment: “Chefs” roles map to a specific occupation code in UK guidance.
• Salary compliance: sponsorship routes typically require meeting a general threshold or the occupation’s going rate.
• Evidence: a clear CV (stations, covers, standards) improves screening.

How to apply (conversion flow)

1. Build/Upload your English CV (required).
2. Include: stations you ran, service volume (covers), cuisine type, and reliability (rota).
3. We screen your profile against current UK demand and client requirements.
4. If matched, you may be invited to interview or provide additional evidence (portfolio, references, trial shift if requested).

Keyword fit: chef de partie, CDP, station chef, section chef, hotel kitchen, contract catering.