Chef de Partie

at  67 Pall Mall

We are currently recruiting for a Chef de Partie to join our team at 67 Pall Mall.
This is an ideal opportunity for a Chef de Partie to join a great team of professionals. We are looking for a truly passionate professional looking to develop their career.
The restaurant itself is a beautiful, uniquely designed space with bespoke tableware & one of the largest wine lists in the country.
This position is hourly paid with a starting wage of £15.35 per hour.

As a Chef de Partie, your duties will include:

• Ensure all food on the given section is prepared in accordance with established recipe cards and methods.
• Ensure that there are sufficient quantities of ingredients to prepare the required mise en place by communicating with the relevant Sous Chef/Head Chef in a timely manner.
• Ensure that all dishes and mise en place are tasted to ensure correct flavour and seasoning and checked with Head Chef/Sous Chef.
• Ensure that dishes are plated to the required the portion control and visual standard before being sent into the club for service.
• Contribute suggestions during menu planning as appropriate.

What is on offer for our Chef de Partie:

• Staff food on duty
• 29 days holiday
• WSET offered as well as other training qualifications
• Uniform provided
• Pension scheme
• Dedicated training from our managerial team
• Summer social and Christmas event
• Generous staff discount at the club
• Discount for staff purchases
• Cycle to Work Scheme

67 Pall Mall prides itself on maintaining equal opportunities for all employees.

• Ensure all food on the given section is prepared in accordance with established recipe cards and methods.
• Ensure that there are sufficient quantities of ingredients to prepare the required mise en place by communicating with the relevant Sous Chef/Head Chef in a timely manner.
• Ensure that all dishes and mise en place are tasted to ensure correct flavour and seasoning and checked with Head Chef/Sous Chef.
• Ensure that dishes are plated to the required the portion control and visual standard before being sent into the club for service.
• Contribute suggestions during menu planning as appropriate