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    • Holiday: up to 28 days full time (prorated if part time).
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    • 28 days paid holiday (pro-rata if part-time).
    • Preparing the restaurant for success and maintaining our high standards throughout the day.
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Chef de Partie - Maray Dockside
Maray - Dockside
·
3.4
Unit 7, Britannia Pavilion, Albert Dock, Liverpool L3 4AD
£13.17 - £16.67 an hour
Part-time, Full-time
Apply now

Job details

£13.17 - £16.67 an hour
Employee discount, Gym membership, Discounted or free food, Company events
Part-time, Full-time
Unit 7, Britannia Pavilion, Albert Dock, Liverpool L3 4AD

Full job description

Job Overview

A Maray Chef de Partie creates passionate, high-quality food and contributes to industry-leading results. They take responsibility for food standards, allergen compliance, and the consistent performance of the kitchen team. As a key part of the brigade, they demonstrate professionalism, strong teamwork, and a commitment to maintaining a supportive, positive working environment. Their role is vital in upholding our values, fostering collaboration, and ensuring the kitchen runs smoothly and to the highest standard at all times.

About Us

Maray was founded in Liverpool in 2014. Our unique food and drinks are created and served with passion, creating unforgettable experiences for our guests. This has earned us a loyal following, and QVO Hospitality now have seven sites across three cities, with plans for growth in the near future.

Founded in Liverpool in 2014, Maray was born out of a love for unique food, vibrant drinks, and unforgettable hospitality. What began as a single restaurant has grown into a thriving hospitality group that currently operates across three cities.

At the heart of everything we do is care. For our guests, our food, and most importantly, our people. We create meaningful experiences driven by passion and a genuine love for our industry. Our commitment to quality and creativity has earned us a loyal following, and we’re proud to be known for doing things a little differently.

We believe that honesty and integrity are the foundation of a positive and productive working culture. We welcome feedback, encourage open communication, and support one another’s growth through shared learning and mutual respect.

Maray is committed to being an inclusive, welcoming employer. We celebrate diversity in all forms and strive to create a workplace where everyone feels valued, supported, and empowered to thrive.

Responsibilities

  • To prep and serve the menu set out by the Head & Sous Chef, in line with the spec book and plating spec book, ensuring dishes are consistent and of the highest quality.
  • To work in an organised and efficient manner, coordinating tasks to ensure smooth and efficient operations.
  • To comply with company allergen, fire, COSSH and health and safety regulations and ensure a safe work space.
  • To effectively manage your time to meet service demands.
  • To bring creativity and passion to the kitchen, inspiring the team to excel.
  • To foster a positive work environment that promotes teamwork and professionalism.

Skills and Qualifications

  • Minimum of 2 years working in a professional restaurant environment at Demi or Chef de Partie Level
  • Experience working on the line in service
  • Experience in following FIFO methods of stock rotation
  • Proven experience in maintaining a 5-star food hygiene rating

Job Types: Full-time, Part-time

Pay: £13.17-£16.67 per hour

Benefits:

  • Company events
  • Discounted or free food
  • Employee discount
  • Gym membership

Experience:

  • Chef: 2 years (required)

Work Location: In person

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