ABOUT US

Welcome to Richoux: a patisserie & restaurant serving an all-day menu of French classic & international favourites, inspired by the golden age of Parisian Cafe culture. With roots dating back to 1909 the brand has been reborn and enters a new chapter in Langham Place, London with further outposts across the UAE from Dubai to KSA.

From breakfast to dinner, our offering is elevated yet unpretentious, built around quality, provenance and attention to detail. With signature features like the patisserie trolley and tableside preparations, Richoux offers a distinct and welcoming dining experience — a refined yet relaxed destination for locals, travellers, shoppers and business guests alike.

POSITION OVERVIEW

As Chef de Partie, you are responsible for the smooth operation of a specific kitchen section, taking ownership of prep, presentation, and pace. Sitting just below the Senior CDP, your role combines strong technical execution with mentoring junior team members and ensuring standards are always met.

This role is ideal for a skilled and focused chef looking to deliver beautifully plated dishes with pride, efficiency, and quiet confidence — in line with the elegant but unpretentious Richoux ethos.

OWNERSHIP:

Run your section from mise en place to service with calm, structured control.
Deliver consistent quality and ensure every plate leaving the pass reflects the Richoux standard: elegant, precise, and thoughtfully presented.
Adapt dish preparation in response to covers, flow, and guest feedback — always with pace and precision.

OPERATIONS:

Work in sync with the FOH and pass to ensure timely delivery and clear communication.
Handle allergen requirements and dietary preferences with care, following set protocols.
Maintain a clean and ordered section — visually and hygienically — throughout the shift.

PEOPLE:

Support and guide Commis Chefs and kitchen porters, offering coaching and feedback where needed.
Assist the Senior CDP and Junior Sous in leading the kitchen during service when required.
Share knowledge and support a kitchen culture that is calm, respectful, and focused on collective success.

FINANCIAL MANAGEMENT:

Follow all food safety, cleaning, and EHO protocols and contribute to compliance logs.
Ensure proper stock rotation, labelling, storage, and fridge organisation.
Support with deliveries and contribute to waste reduction through smart prep and portion control.

BRAND GUARDIANSHIP:

Reinforce the Richoux food aesthetic: understated, elegant, and consistent.
Help launch new dishes and seasonal menu changes in line with training.
Maintain a professional appearance and embody the Richoux kitchen values: calm, clean, focused.

REQUIREMENTS:

Proven experience in a CDP role or strong Commis Chef ready to step up.
Skilled across hot and cold sections with a solid understanding of classic techniques.
Passionate about elegant, clean plating and high volume consistency.
Organised and self,motivated, with strong communication skills and a positive attitude.
Early starts and weekend availability are essential.

CORE COMPETENCIES:

Control & Ownership: Fully accountable for your section’s standards and service readiness.
Pace with Precision: Works quickly and cleanly without compromising on quality.
Leadership Readiness: Supports junior team members and leads by example.
Team Collaboration: Maintains smooth coordination across the pass and kitchen.
Brand Integrity: Delivers dishes that reflect the Richoux aesthetic and guest expectations.

WHAT WE OFFER:

Progression pathway to Junior Sous Chef and beyond as we grow.
Staff meals, full share of tronc, performance, based bonus opportunities.
Early shifts available for better work life balance.
Training and development in a refined, quality, led kitchen.
The opportunity to be part of a reimagined heritage brand known for elegance, consistency, and charm.