QUALIFICATIONS & TRAINING

Essential

• Level 3 or equivalent in food preparation & service

Desirable

KNOWLEDGE, SKILLS & EXPERIENCE

• Applicants must be hard-working, highly motivated with a determination to succeed.
• Well-presented, highly organized and able to work on their own initiative
• Confident and assertive
• Excellent interpersonal skills and ability to communicate on all levels
• Reliable, punctual & honest
• Excellent communication skills
• Strong interpersonal skills
• Ability to use initiative and be creative
• Ambition, passion and willingness to learn
  To apply complete the online application form using this link:
  https://forms.office.com/e/KXWeScJMkZ
  Job Types: Permanent, Fixed term contract
  Contract length: 12 months

Benefits:

• Company pension
• On-site parking

Schedule:

• Day shift
• Monday to Friday
• Weekend availability

Work Location: In perso

ROLE SUMMARY

We are looking for a Chef De Partie to work 37.5 hours per week and also a few Chef De Partie’s to work annualised hours.
You will be working in all areas of the kitchen as required for both match day and non-matchday business, always following set specifications and company HACCP.
You will be responsible for managing functions and overseeing other team members in the absence of the head chef/sous-chef.
Assist in training junior team members ensuring they follow established recipes, techniques and set standards.

ROLE RESPONSIBILITIES

• Demonstrate exceptional culinary skills in preparation and serving of foods/recipes according to company standards.
• Collaborate with head chef/sous chef on menus, recipes and service ideas whilst considering dietary needs, guest preferences and seasonal ingredients.
• To be responsible for the upkeep and impeccable cleanliness of food service areas/kitchens during and after service.
• To manage and control all events. Always ensuring complete customer satisfaction.
• Maintain a keen focus on ingredients and finished products.
• To ensure that the highest standard applies to all areas on match days/non – match days and that company health and safety policies are always adhered to.
• Be aware of stock levels and always adhere to the FIFO rule when in operation.
• To control wastage and only cook what and when its needed.
• To ensure the control of all equipment, ensuring that breakages are kept to a minimum and that misuse of establishment property does not occur.
• To ensure that all members of junior staff are trained to a level which enables them to carry out their duties according to company standards.
• To ensure that all staff and casual staff always adhere to departmental standard of dress and personal hygiene.
• To inform the head chef of any disciplinary matters regarding employees or problems with the day’s event.
• To assist with paperwork and to be fully conversant with all paperwork involved in running the kitchens efficiently and to ensure the correct paperwork is completed for all HACCP due diligence.
• To attend training sessions as required