Chef De Partie

Consula is recruiting on behalf of a well-established Shrewsbury employer for a skilled and passionate Chef de Partie to join their dedicated culinary team.

Our client operates a celebrated independent restaurant in the town centre, known for exceptional seasonal British dining and locally sourced Shropshire produce. Operating a scratch kitchen that values craft, flavour, and consistency, the establishment provides a supportive, professional environment where chefs take pride in their craft and continuously develop their abilities. Working in close partnership with trusted regional suppliers, the brigade prepares imaginative, produce-led menus that celebrate the best ingredients Shropshire and the surrounding areas have to offer.

As a key member of the kitchen brigade, you will oversee your own section, maintaining high standards of food preparation, hygiene, and presentation across lunch and dinner services. Shrewsbury provides a wonderful setting to build your culinary career, offering a thriving independent food culture, historic charm, and easy access to the Shropshire countryside, making it an ideal place to live and work.

Location: Shrewsbury

Salary: £29,000 – £32,000 per year

Employment: Permanent

The Role

As Chef de Partie, you will take ownership of a key section in the kitchen, preparing dishes that showcase the very best seasonal produce.

• Taking full ownership of your assigned kitchen section, ensuring seamless prep and smooth service during lunch and dinner.

• Preparing, cooking, and plating dishes completely from scratch to consistently high culinary standards and recipe specifications.

• Maintaining rigorous food hygiene, health and safety, and cleanliness standards in line with UK food safety regulations.

• Guiding and supporting commis chefs and apprentices, demonstrating correct techniques and positive kitchen practices.

• Managing daily mise en place efficiently so your station is fully organised, prepped, and ready ahead of peak service.

• Assisting senior chefs with stock rotation, FIFO procedures, portion control, and minimising food waste across the kitchen.

• Carrying out section stock checks, reporting shortages promptly to senior leadership, and assisting with daily kitchen orders.

• Contributing ideas and constructive feedback during seasonal menu planning sessions and daily specials creation.

• Communicating clearly and professionally with kitchen colleagues and front-of-house teams to maintain smooth service.

About You

• Proven professional experience as a Chef de Partie, or as an experienced Commis Chef ready for the next step in a fresh food kitchen.

• A genuine passion for scratch cooking, quality seasonal ingredients, and culinary consistency across every service.

• Current Food Hygiene certification alongside a practical understanding of HACCP, allergens, and kitchen safety regulations.

• Excellent time management and organisational skills, staying calm, methodical, and focused under pressure during busy services.

• Flexibility to work a varied hospitality rota including evenings, weekends, and split shifts as required by the business.

• A dependable team player with clear communication skills and an eagerness to develop broader culinary knowledge.

• Experience working in a busy, high-volume gastropub, bistro, or rosette-standard establishment is advantageous.

• Formal professional cookery qualifications, such as an NVQ in Professional Cookery, are desirable but not essential.

A Typical Day

Your shift begins with a briefing with the Head Chef to review bookings, dietary requirements, and the day's specials. You will check deliveries from local suppliers, set up your station, and carry out prep, butchery, and sauce work for service. During service, you will manage your section tickets accurately, plating dishes with care and communicating clearly on the line. Between services, you will restock, ensure proper food storage, complete clean-down procedures, and prepare comprehensive prep lists for the following shift.

What You Can Expect

• A permanent position within an established, supportive kitchen team dedicated to quality fresh food.

• Structured training and clear progression opportunities towards Sous Chef and senior kitchen roles within the business.

• 28 days annual leave including bank holidays.

• Complimentary staff meals and refreshments provided during working shifts.

• Professional kitchen uniform and aprons provided and laundered by the client.

• A positive working culture with balanced rotas and an equitable share of customer gratuities.

• Generous staff discounts across the restaurant for you, your friends, and your family to enjoy.

If you are an enthusiastic cook looking to develop your skills within a thriving, quality-focused kitchen, our client would love to hear from you. Apply through Consula today and Doug, our AI talent partner, will be in touch to discuss your application and guide you through the next steps.