Chef de Partie, Noble Rot

Chef de Partie at Noble Rot Soho

Calling all aspiring Rotters! Noble Rot Soho is recruiting for a Chef de Partie to join their team.

The menu is written by Executive Chef Stephen Harris (from The Sportsman, Seasalter) with Soho Head Chef Alex Jackson, while our wine list ranges from deliciously undervalued wines by the glass to hard-to-find gems from the world’s leading winemakers.

This is the perfect role to continue developing and learning as a chef, being surrounded by a wealth of experience and quality.

Company Benefits

• Industry leading rates of pay with all tronc returned to staff (£33,000 – £37,000 per annum)
• Fully paid breaks & holidays (house & tronc for every hour).
• Paid overtime (basic & tronc for every hour).
• Flexibility with hours.
• Supplier trips.
• On the job training including WSET wine qualifications (including Diploma) & our own weekly training programme.
• Free meals at work.
• Cost price off wine & 50% off food when eating in.
• Company pension.
• A wide range of career development opportunities.
• A rota written 3 weeks in advance to give you time to plan your life.
• 28 days holiday that includes service charge.
• Sundays off.

The Role 

As a Chef de Partie you will work across the different sections in the kitchen.

You understand the importance of food hygiene regulations and will ensure that all food items are handled, cooked and served to company specification in accordance with the Food Safety manual, HACCP and EHO directives.

You will act as a role model to junior members of the team, taking pride in passing on knowledge and supervising the chefs while maintaining the highest standards of service, hygiene, health and safety.

What experience and personality traits do you need for the role of Chef de Partie?

• You will have a minimum of one years’ experience as a chef at a quality restaurant and a desire to learn, develop and progress within the company.
• You have a positive attitude, attention to detail, strong organisational skills and the ability to communicate effectively with all members of the team, not to mention a genuine passion for cooking and restaurants.
• A love of simple, classical French, Italian and British cooking is crucial.