Chef de Partie

£27,000 - £28,000 yearly
  • Sardine
  • Sardine, Micawber Street, London, UK
  • Jan 04, 2020
Full-time Kitchen/BoH: Chef de Partie

About us

Southern French cooking over a wood fire.

We're cooking simple, homely Provençal food - more farmhouse than fine dining - using the best produce that we can get our hands on. 

Sardine is a 45-cover restaurant just off the City Road where Islington meets Hoxton. We opened in July 2016 to no small acclaim, winning shining reviews from the likes of Fay Maschler, Marina O’Laughlin, A A Gill, Kathryn Flett, Tom Parker Bowles and Time Out. In 2019 Head Chef and Owner Alex published his first cookbook with Pavilion Books.

We take influence from the writings of (among others!) Richard Olney, Elizabeth David, Alice Waters and Patience Gray, and try to cook as simply and honestly as possible! The food has its home in Provence but meanders a little into Languedoc, Auvergne, and further afield, into Italy, the Italian islands and Northern Africa.

At least once a month we run thematic menus, a 'Grande Bouffe' if you will, based around a famous French feast, a cookbook we love, an ingredient or the season. Recent examples include a White Truffle dinner, Cous-Cous, Richard Olney's "Simple French Food", and a proper Pot-au-Feu. Coming up this year are Black Truffles and Choucroute Garnie...

Role description

We're looking for a strong Chef de Partie to join our small team. It's an opportunity to get involved in a small but dynamic kitchen. We don't run prep lists based on sections, so everyone gets to do a bit of everything, and hopefully learn more in the process. 

Responsibilities

You'll be prepping jobs from the whole menu, not just one section, and doing service with just one other chef. 

Ideal candidate

The role would suit someone who is comfortable running their own section, interested to learn more about authentic Southern French cooking, and keen to get involved in the menu development process.

Desired experience/skills

We would ideally love to talk to candidates with 2-3 years of cooking experience at Chef de Partie level, but are equally happy to interview candidates with less experience who have a real interest in the type of food that we cook.

We would love to talk to candidates interested in the food of Provence and the rest of the Mediterrenean, French or otherwise, and ideally someone also interested in authors that write well about the region.

Perks, incentives or benefits offered

You'll enjoy the benefits of a small independent restaurant group, and will be eligible for staff dining discounts across the group. We're also happy to arrange staff purchases of Wine and Food at cost price!

We run periodic Supplier Visits for staff, help to arranges stages at other restaurants where appropriate, and occasionally pay for kitchen staff to eat out in the name of research!

Preferred starting date

Jan 13, 2020