Chef de Partie

We currently have a vacancy for the above role reporting to the Head Chef.

Duties and Responsibilities of the Role:
Food Preparation: Assist in food preparation tasks, including cooking, seasoning, and plating dishes according to established recipes and presentation standards.

Kitchen Management: Assist with the supervision and coordination of kitchen operations during shifts, ensuring smooth workflow and adherence to recipes and quality standards.

Quality Control: Ensure the quality, taste, and presentation of dishes meet the high culinary standards set by the Executive Chef.

Inventory Management: Assist in inventory control, including ordering and receiving food supplies, and maintaining stock levels to minimise wastage.

Menu Development: Collaborate with the Head Chef and Sous Chef in developing new menu items and daily specials.

Health and Safety Compliance: Ensure compliance with food safety and hygiene regulations, implementing best practices in food handling and sanitation.

Kitchen Organisation: Maintain cleanliness and organisation in the kitchen, including storage areas, workstations, and equipment.

Coordination with Other Departments: Coordinate with the service and catering teams to ensure smooth communication and timely delivery of orders.

Cost Control: Assist in monitoring food costs and portion control to contribute to cost-saving measures without compromising on quality.

Special Events: Participate in the planning and execution of special events and banquets, ensuring the timely preparation and delivery of dishes.

Creativity and Innovation: Contribute ideas for menu enhancements, presentation techniques, and culinary innovations.

Sous Chef Support: Support the Sous Chef in various tasks and responsibilities, stepping in when needed to assist in kitchen management.

Benefits include: Competitive salary/Car Parking/Free meal on Duty/Staff Discounts