Recruiting for an ongoing chef de partie for a high profile client based in Rochester Must have a good sense of humour and good to work within a team You must have a DBS which has been applied for in the last 6 months Must have experience in contract catering doing breakfast, lunch and dinners working 8 hours per day with half hour break culinary professional in charge of running sections within a professional kitchen, such as the sauce section, meat station, or pastry station. Also known as a station chef or line cook, this middle-management role involves food preparation, managing junior staff, ensuring quality and hygiene, and supporting the sous chef and head chef in overall kitchen management Must have chef whites and knives and available imemdiately