About the role Dishpatch collaborates with the UK's top chefs to deliver their restaurant creations to food enthusiasts nationwide. We work with renowned chefs to produce restaurant-quality meals that customers can easily finish and serve to family and friends at home.

We are looking for a Production Chef who is passionate about food and has experience in fast-paced fine dining restaurants, high-volume catering or production kitchens. The ideal candidate will be comfortable in managing their own workflow and prioritising tasks, while also collaborating effectively with the team to create delicious dishes from our different menus. In this role, you will typically manage the weekly production of menu components with minimal supervision, and provide support to the planning and production leads as needed. Salary - up to £37,600 depending on experience

Contract type - This position is a Permanent contract.

Working pattern - Full time 42.5 Hours per week across 5 days including weekend shifts, typical shifts will be 8am-5pm (although these may vary in the future)

Location - This role is based at our Dishpatch production site in North Greenwich, London, SE10 0AT

If you would like to know more about Dishpatch please follow this link; DISHPATCH

Key responsibilities Working with our Production Team to produce exceptional quality food for our finish-at-home meal kits each week

Ensuring smooth and efficient running of your section while delivering menu components under the supervision of the Production Lead

Carefully following our set out recipe specs and driving consistency

Keeping a clean and neat working space while producing large volumes of food

Maintaining strict health and hygiene standards

Keeping a proactive and collaborative approach

Essential skills/experience you’ll need Extensive experience in a Chef de Partie role or similar in a quality-led high volume restaurant, event catering or production kitchen

Wide knowledge of cooking and production techniques

Attention to detail and high quality standards

Keen interest in cooking and learning about a wide range of cuisines

Proficient in Hazard Analysis and Critical Control Point (HACCP) principles

#LI-HEADOFFICE #LISD1 About The Partnership We’re the largest employee owned business in the UK and home of our cherished brands, John Lewis and Waitrose. We’re not just employees, we’re Partners, driven by our purpose to build a happier world. As we look to our future, there’s never been a more exciting time to join us.

We’re ruthlessly focused on being brilliant at retail. We continue to innovate, adapt and diversify. Never Knowingly Undersold on price, quality and service in John Lewis and passionately serving food-lovers in Waitrose.

As Partners we all share the responsibility of ownership and in its rewards. We use our voices to contribute to our success, working together through the good and challenging times, holding true to our behaviours and treating everyone with kindness and respect.

We all own making the Partnership somewhere we belong. Embracing our differences and creating an environment where we’re free to be ourselves and can THRIVE. Growing ourselves individually, and as a collective.

As Partners, we make all the difference. And, we all own it.

Important points to note:

It’s important to note that some of our roles are subject to pre-employment vetting (which may include DBS checks for successful candidates). If required, you’ll be informed and provided with information about vetting during the recruitment process and we encourage you to complete any vetting documents quickly to avoid delays. Any DBS checks required will be carried out by a third-party registered body and financial probity checks may also be required for some of our roles.

We also recommend that you apply as soon as possible as vacancies can close early if we see a high number of applicants.

We want all of our Partners to have a good work-life balance and we support flexible working. This might mean flexible or compressed hours, job sharing or shorter hour contracts, where possible. Please discuss this further with the hiring manager during your interview.