Profile
Chef de partie with six years in hotel and restaurant kitchens, now running the sauce section in a 90-cover brasserie. Cooks consistently through busy services, develops dishes for the seasonal menu with the head chef and keeps food safety records spotless. Looking for a senior chef de partie or junior sous chef role.
Experience
Chef de Partie The Grain Store Brasserie, Edinburgh · April 2023–present
Run the sauce section for up to 180 covers on a Saturday, with one commis chef.
Develop two dishes for each seasonal menu with the head chef, costing them to the menu's margin.
Check deliveries, rotate stock and place the section's orders with three suppliers.
Keep temperature and allergen records for the section and train new commis chefs on them.
Commis Chef Lochside Hotel, Perthshire · 2020–2023
Worked across the larder, pastry and breakfast sections for a 120-bedroom hotel and weddings of up to 200.
Qualifications
Professional Cookery, SVQ Level 3 2022
Food hygiene, Level 2 (refreshed 2025)
Skills
Sauces, butchery and fish preparation
Menu costing and stock control
Allergen management and temperature records
Training commis chefs
Additional information
Available for split shifts, evenings and weekends.
