The Old Cock Inn is a delightful pub & restaurant in the heart of Harpenden, offering guests the added benefit of six boutique bedrooms. We have a stylish and cosy restaurant, a relaxed and informal bar area with a roaring log fire for the colder months, and our lovely terrace garden at the back. We’re what you might call a ‘proper pub’ serving a selection of real ales and craft beers, alongside an extensive wine, gin and spirit list.

POSITION:

We are looking for a Chef de Partie who is highly self-motivated, has a great attitude to learning and is committed to delivering exceptional standards of food, cleanliness and hygiene. You will be an ambitious individual, always looking for ways to build on your own experience and who always strives for the perfect end result.

Your main duties as Chef de Partie involve:

• Accountable for food safety and hygiene within the specified kitchen areas
• Training and coaching junior kitchen staff and ensuring all team members are aware of how food is stored, rotated and disposed of
• Input to menu development as required
• Prepare fresh foods to an exemplary standard on a daily basis
• Be responsible for achieving the food margin through portion control and management of raw ingredients
• Stocking shelves and ensuring stock is securely stored at the correct temperature and correctly rotated
• Ensure that all health & safety directives are followed in the preparation of food

REQUIREMENTS

What we are looking for:

• Minimum 1 years’ experience in a kitchen environment
• A passion for fresh food is a must
• A methodical, calm and organised approach to work whilst working under pressure
• Precise planning and organisation ability
• Ability to give and receive fair feedback where appropriate

• Accountable for food safety and hygiene within the specified kitchen areas
• Training and coaching junior kitchen staff and ensuring all team members are aware of how food is stored, rotated and disposed of
• Input to menu development as required
• Prepare fresh foods to an exemplary standard on a daily basis
• Be responsible for achieving the food margin through portion control and management of raw ingredients
• Stocking shelves and ensuring stock is securely stored at the correct temperature and correctly rotated
• Ensure that all health & safety directives are followed in the preparation of foo