30 October 2026
Chef de Partie
Between £27,000 - £33,000
We are recruiting on behalf of Catch 22 in Valley who offer a unique dining experience. They are currently looing for a passionate Chef de Partie to join their busy team.
Job Overview
You'll run a section on your own during service and take responsibility for it end to end: prep, mise en place, service, and handover. You'll work closely with the Head Chef on daily specials driven by what the boats and growers send us, and you'll be trusted to step up in his absence.
40 hours per week, over 4 days. Trading Wednesday–Sunday (brunch, lunch and dinner), so weekend work is required. Overtime is paid above 40 hours per week.
Salary dependent on experience, overtime paid as pro rata per hour, plus a share of the generous tips.
Responsibilities
Run your section. Take full ownership of a designated section (larder, fish, sauce or pastry as allocated), completing prep to spec and to time, and delivering consistent dishes throughout service.
Cook to recipe and spec. Follow our recipe specifications, portion sizes and plating standards exactly, so that a dish leaves the pass the same way every time regardless of who cooked it.
Control waste and stock. Rotate stock, label and date everything, use whole ingredients across the menu, and report shortages or quality issues to the Head Chef before they affect service.
Maintain food safety. Work to our SFBB/HACCP procedures, complete temperature, delivery and cleaning records accurately, and keep your section clean as you go.
Support the team. Brief and check the work of commis chefs and kitchen porters on your section, and contribute to menu development, tastings and dish trials.
Deputise when needed. Step up to run service in the absence of the Head Chef or Sous Chef.
Requirements
Essential
At least 2 years' experience in a professional kitchen, with at least 1 year at Chef de Partie level or as a strong Demi Chef de Partie ready to step up.
Level 2 Food Safety and Hygiene in Catering (or willingness to complete it within your first month — we'll fund it).
Solid core skills: knife work, stock and sauce making, accurate seasoning, and cooking proteins to order under pressure.
Reliable and punctual, with the resilience to hold a section through a full weekend service.
Right to work in the UK.
Desirable
Fish and shellfish experience — filleting, shucking and handling day-boat catch.
Experience in a rosette, Good Food Guide or similarly graded kitchen.
Pastry, bakery or ice cream production experience.
Welsh language skills.
Own transport (public transport to Valley is limited, particularly after evening service).
Benefits
A permanent, year-round contract in a kitchen that cooks from scratch.
Genuine input into menus and specials, and support for training and progression.
Staff meals on duty.
Share of the tips on top of your hourly rate.
Pension, staff discount, closed days at Christmas, overtime.
Apply
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