Saddle & Spoke
Chef De Partie
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Company Description
Saddle & Spoke is a hospitality venue located in Biggleswade, offering guests a welcoming, relaxed environment with a focus on quality food and attentive service. The kitchen team is dedicated to producing dishes that balance creativity with consistency, using fresh ingredients and thoughtful presentation. Colleagues work collaboratively across front and back of house to deliver a smooth, enjoyable experience for every guest. Team members are encouraged to bring ideas, maintain high standards, and contribute to a positive, respectful workplace culture.
Role Description
The Chef De Partie is a full-time, on-site role based at Saddle & Spoke in Biggleswade. This role involves managing a specific section of the kitchen, preparing and cooking menu items to company standards, and ensuring consistent presentation and portion control. The Chef De Partie will support the Head Chef and Sous Chef in daily service, including mise en place, stock rotation, and adherence to food safety and hygiene regulations.
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Responsibilities
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- Maintaining a clean, organized workstation
- Monitoring quality and freshness of ingredients
- Contributing to menu development and specials where required
- Mentoring junior team members
- Collaborating with colleagues to ensure smooth service
- Supporting inventory management and waste reduction
Qualifications
- Professional culinary training or equivalent kitchen experience, ideally in a high-quality restaurant or gastropub environment.
- Strong skills in food preparation, cooking techniques, and plating, with attention to detail and consistency.
- Sound knowledge of food safety, hygiene standards, and allergen awareness, with relevant certifications preferred (e.g., Food Hygiene Level 2 or above).
- Ability to manage a kitchen section independently during service, including mise en place, timing, and coordination with the wider team.
- Experience working in a fast-paced environment, with strong organizational and time-management skills.
- Effective communication and teamwork skills, with a collaborative approach to working with chefs, servers, and management.
- Reliability, professionalism, and a positive attitude, with a commitment to maintaining high standards and continuous improvement.
- Flexibility to work a range of shifts, including evenings, weekends, and holidays as required by the operation.
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