The role is predominantly Monday – Friday, with occasional weekend work when the business need arises.

About Us

AllBright is a global collective of change-makers powered by ambitious women committed to creating an equitable world for all. 

Our vision is to create a world of unlimited possibilities for ambitious women. All Businesses, All Women, All Together. 

We are an inclusive and compassionate global community connected through digital and physical spaces. We lead the conversations that inspire positive change and recognition for all. AllBright supercharges careers; inviting women to invest in their development with access to world-class learning and thought leadership. AllBright collective is fueled by ambition and a commitment to achieving success. Together, the possibilities are endless.  

To find out more, visit www.allbrightcollective.com

AllBright is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Purpose   

The Chef de Partie is responsible for preparing food and assisting the Sous Chef and Head Chef with all aspects of the kitchen operation, ensuring high-quality food preparation and presentation in line with AllBright’s standards. Additionally, the CDP will maintain a clean, organised workspace and oversee junior kitchen staff, upholding food safety and hygiene protocols.

Outline of Key Responsibilities:

• Coordinate daily tasks with the Sous Chef and Head Chef to ensure smooth kitchen operations
• Manage your section to the highest standards, strictly following recipes and specifications set by the Sous Chef and Head Chef
• Utilise available information to plan, prepare, and cook food, prioritising guest satisfaction
• Ensure all stock is properly rotated, labelled, and stored to maintain quality and freshness
• Ensure consistency and quality in food preparation and presentation as directed
• Take proactive steps to maintain a safe and productive working environment
• Comply with all regulatory requirements regarding food safety, quality, and employment practices
• Complete all assignments from the Sous Chef and Head Chef promptly and efficiently
• Maintain hygiene, temperature controls, and legislative records, ensuring compliance with HACCP and risk assessments

General Responsibilities:

The role is predominantly Monday – Friday, with occasional weekend work when the business need arises.

About Us

AllBright is a global collective of change-makers powered by ambitious women committed to creating an equitable world for all. 

Our vision is to create a world of unlimited possibilities for ambitious women. All Businesses, All Women, All Together. 

We are an inclusive and compassionate global community connected through digital and physical spaces. We lead the conversations that inspire positive change and recognition for all. AllBright supercharges careers; inviting women to invest in their development with access to world-class learning and thought leadership. AllBright collective is fueled by ambition and a commitment to achieving success. Together, the possibilities are endless.  

To find out more, visit www.allbrightcollective.com

AllBright is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Purpose   

The Chef de Partie is responsible for preparing food and assisting the Sous Chef and Head Chef with all aspects of the kitchen operation, ensuring high-quality food preparation and presentation in line with AllBright’s standards. Additionally, the CDP will maintain a clean, organised workspace and oversee junior kitchen staff, upholding food safety and hygiene protocols.

Outline of Key Responsibilities:

• Coordinate daily tasks with the Sous Chef and Head Chef to ensure smooth kitchen operations
• Manage your section to the highest standards, strictly following recipes and specifications set by the Sous Chef and Head Chef
• Utilise available information to plan, prepare, and cook food, prioritising guest satisfaction
• Ensure all stock is properly rotated, labelled, and stored to maintain quality and freshness
• Ensure consistency and quality in food preparation and presentation as directed
• Take proactive steps to maintain a safe and productive working environment
• Comply with all regulatory requirements regarding food safety, quality, and employment practices
• Complete all assignments from the Sous Chef and Head Chef promptly and efficiently
• Maintain hygiene, temperature controls, and legislative records, ensuring compliance with HACCP and risk assessments

General Responsibilities: