Chef de Partie

£25,000 - £28,000 yearly
  • Elliot's
  • Elliot's, Stoney Street, London, UK
  • Feb 11, 2020
Full-time Kitchen/BoH: Chef de Partie

About us

Elliot's was first established in 2011 by Australian chef Brett Redman. Inspired by the environment of Borough Market, the menu is created using the diverse ingredients available and in season. 

Our simple, but mindful approach to cooking has seen Elliot's awarded a Bib Gourmand in the 2012, 2013, 2014, 2015, 2016 & 2017 Michelin awards.

We deal directly with growers, fishermen and farmers who understand how to make the most of seasonal produce as well as being considerate of the impact on our environment. 

We cook our food over a wood fired grill, respecting the simplicity of this method encourages us to focus on the ingredient and the flavours that develop as a result.

Role description

We are looking for an experienced Chef de Partie to join our team at Elliot’s café; a 45 cover restaurant set in Borough Market.

Working closely with some of the best and most interesting producers in the country (many of which can be found in our neighbouring Borough Market), we create simple, quality dishes for our regularly changing menu, using our wood-fired grill as a centrepiece. 

Full time (7 shifts/week – four days)


The successful candidate will primarily be working on the larder and pastry section, but there is a good rotation if sections to keep chefs interested.

We make almost everything from scratch in house on a daily basis as well as doing butchery and fish prep, so the position is perfect for someone hoping to practice and hone their skills in all aspects of kitchen work.

Ideal candidate

Interested in working with a daily changing menu of seasonal produce, all sourced from small scale or local suppliers. Keen to learn about fish and meat butchery with the idea of using the whole of the animals.

Perks, incentives or benefits offered

  • Sundays off
  • Staff experience (complimentary dinner for two after a probationary period)
  • 50% staff discount on the total bill when dining with a guest
  • Develop close relationships with suppliers and producers with the chance to fist/spend time with them