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Chef de Partie

Town London Ltd · London, England, United Kingdom

Food & Beverage / RestaurantsEntry LevelExternal listingtemporaryabout 1 month ago

About The Role

About MOTORINO

Our restaurant celebrates seasonal British ingredients through modern & classic Italian dishes with open-fire cooking. We build menus that evolve with the seasons.

For Executive Chef Luke Ahearne, Motorino follows on quickly from his head chef position at Lita in Marylebone, a Mediterranean bistro, which was awarded a Michelin star in under a year . Luke says, “For us it’s all about celebrating great produce, cooking with joy, and bringing my perspective on Italian food to Fitzrovia .”

About the Position

Chef de Partie (CDP) – High-End Kitchen

We are seeking a skilled and disciplined Chef de Partie to join a high-standard, Michelin-level kitchen. This is a fast-paced, high-pressure environment requiring precision, consistency, and absolute professionalism.

Requirements

  • Proven experience as a CDP in fine dining or Michelin-standard kitchens
  • Ability to perform under pressure in a busy service
  • Strong technical skills, organisation, and attention to detail
  • Professional attitude and reliability
  • This role is not suitable for candidates without relevant experience at this level. If you do not meet the criteria, please do not apply.
  • SERIOUS applicants only.
  • Proven experience as a Chef de Partie in a high-pressure kitchen environment (approx. 2+ years).
  • Strong knowledge of modern British cuisine and culinary techniques.
  • Passion for cooking with fresh, seasonal ingredients.
  • Ability to work well with others and lead by example in a team-oriented setting.
  • Excellent organisational skills and attention to detail.
  • Right to work in the UK and flexibility to work evenings and weekends as needed.
  • Competitive Pay & Earning Potential
  • £37,000 - £42,000 indicative annual earnings (based on a 7 shifts week).
  • Hours & rota: full‑time, 4 days over 7 including evenings and weekends; rotas shared in advance. Sunday and Monday CLOSED.
  • Holiday: 28 days per year including public holidays (pro rata).
  • Perks: meals on duty, 50% staff discount in all our venues, structured training, tastings and clear progression in a growing group.
  • Pension: company pension scheme.

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