Chef de Partie

at  Absolute Taste

Come and join an exciting company which is expanding very quickly and looking for the right people to come and join our teams. In return, we develop individuals to be the best they can be and help them along their career paths.
We are looking for a passionate and dedicated Chef de Partie’s to become part of our busy Eurostar kitchen at our wonderful state-of-the-art headquarters in Bicester, Oxfordshire. This kitchen provides high end dining to private flights.

As a Chef de Partie, your responsibilities will include:

• Working with the Head Chef and Sous Chef, following recipe specs.
• To clearly label and rotate stock including allergen information.
• To ensure that the food is of the highest possible standard.
• Working in an organised manner, and cleaning as you go. All areas should be clean and hygienic at all times.
• To ensure that all food is prepared, produced and packed on time.
• To help with stock management, cleaning fridges, rotating stock and stock counting.
• To always be dressed in the correct PPE for the working environment.
• We would like someone who has a real interest in food and learning. Someone who is enthusiastic and willing to contribute ideas to menus.
• Experience working with fresh, seasonal produce in a fine dining setting is required.

The average working week is 45 hours over 5 days out of 7 days.
The above list is not exhaustive of all duties and responsibilities.

• Working with the Head Chef and Sous Chef, following recipe specs.
• To clearly label and rotate stock including allergen information.
• To ensure that the food is of the highest possible standard.
• Working in an organised manner, and cleaning as you go. All areas should be clean and hygienic at all times.
• To ensure that all food is prepared, produced and packed on time.
• To help with stock management, cleaning fridges, rotating stock and stock counting.
• To always be dressed in the correct PPE for the working environment.
• We would like someone who has a real interest in food and learning. Someone who is enthusiastic and willing to contribute ideas to menus.
• Experience working with fresh, seasonal produce in a fine dining setting is required