CDP (Do NOT apply if you are NOT in the UK & you DON'T have rights to work)

About MOTORINO:

Our restaurant celebrates seasonal British ingredients through modern & classic Italian dishes with open-fire cooking. We build menus that evolve with the seasons.

For Executive Chef Luke Ahearne, Motorino  follows on quickly from his head chef position at Lita in Marylebone, a Mediterranean bistro, which was awarded a  Michelin star in under a year .  Luke  says, “For us it’s all about celebrating great produce, cooking with joy, and bringing my perspective on  Italian food to Fitzrovia .”

About the Position:

Chef de Partie (CDP) – High-End Kitchen

We are seeking a skilled and disciplined Chef de Partie to join a high-standard, Michelin-level kitchen. This is a fast-paced, high-pressure environment requiring precision, consistency, and absolute professionalism.

Requirements:

• Proven experience as a CDP in fine dining or Michelin-standard kitchens
• Ability to perform under pressure in a busy service
• Strong technical skills, organisation, and attention to detail
• Professional attitude and reliability

This role is not suitable for candidates without relevant experience at this level. If you do not meet the criteria, please do not apply.

SERIOUS applicants only.

Requirements

• Proven experience as a Chef de Partie in a high-pressure kitchen environment (approx. 2+ years).
• Strong knowledge of modern British cuisine and culinary techniques.
• Passion for cooking with fresh, seasonal ingredients.
• Ability to work well with others and lead by example in a team-oriented setting.
• Excellent organisational skills and attention to detail.
• Right to work in the UK and flexibility to work evenings and weekends as needed.

Benefits

• Competitive Pay & Earning Potential
• £37,000 - £42,000 indicative annual earnings (based on a 7 shifts week).
• Hours & rota: full‑time, 4 days over 7 including evenings and weekends; rotas shared in advance. Sunday and Monday CLOSED.
• Holiday: 28 days per year including public holidays (pro rata).
• Perks: meals on duty, 50% staff discount in all our venues, structured training, tastings and clear progression in a growing group.
• Pension: company pension scheme.