Chef De Partie at BaxterStorey

London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

35685.0

Posted On

23 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Team Leadership, Mentoring, Function Support, Client Dining Management, Staff Restaurant Management, Hospitality Management, Conference Food Offers, Staff Training, Daily Operations Management, Hygiene Checks, Waste Control, Health and Safety Compliance, Fire Regulations Compliance, Security Compliance, Attention To Detail

Industry

Food and Beverage Services

Description

Company Description Searcys are looking for a Chef De Partie to join the team at the our unique Venue at IOD. Working as a Chef De Partie for Searcys will require you to be an ambassador for this brand and deliver food that creates lasting memories. You will not only support the Sous/Head Chef in the day to day running of the venue but also act as a mentor to the junior kitchen brigade. 116 Pall Mall is a stunning Georgian venue dating back to 1820 in the heart of London. Originally de-signed by John Nash, the architect behind Marble Arch and Brighton Pavilion. This venue benefits from traditional meeting rooms to glamourous chandelier filled ballrooms. As a Chef De Partie you will benefit from the following: 50% discount across Searcys venues Enrolment into the Searcys pension scheme Up to 38 days annual leave (dependant on job role and location) Access to everyday discounts and communication portal Chef whites provided Employee assistance programme Meals provided on shift when working within one of our venues Quarterly chef incentives Annual celebration days Birthday off Opportunity to enrol on WSH chef academy Job Description Full-time - Monday to Friday - Occasional weekends Hours Per Week: 45 hours per week subject to requirements of the business Salary: Base salary £35,685 plus Tronc - estimated at 10% Key Responsibilities: To prepare food to a high standard in any area required by the senior chefs To assist in any extra functions. To provide to a consistently high standard for functions and different dining areas. To manage the Client Dining, staff restaurant, hospitality and conference food offers when requested by senior chefs To assist in the training of junior staff To ensure smooth running of daily operations Hygiene and personal hygiene checks Staff food standards Waste control To ensure all Health, Hygiene and Safety requirements are being adhered to as described in the Searcy Health & Safety Policy To comply with all legal requirements with particular reference to (but not exclusively) fire regulations, security, licence requirements and any Local Authority or Client stipulations. Any other reasonable request of Senior Management Qualifications Very well organised and ability to prioritise work load Ability to work under pressure Excellent standards Experience in working in a 5 star hotel or Michelin star restaurant is desirable Able to work effectively as part of a team Attention to detail Strong communication skills Additional Information We are the oldest caterer in the UK, having been founded in 1847, working with us will give you an opportunity to be part of some of London’s most prestigious events, gaining insights and mentoring from skilled and experienced colleagues, as well as getting a chance to be part of a storied legacy in the hospitality industry. A career at Searcys means you are part of something special, we are an employer with a rich history, and an established reputation which will provide you with an enormous sense of pride and belonging. To find out more on the rich history of Searcys, please visit our website at www.searcys.co.uk Employment Type: Permanent Hours Per Week: 45.00

Responsibilities

The Chef De Partie will be responsible for preparing food to a high standard across various sections as directed by senior chefs and assisting with extra functions, ensuring consistent quality for all dining areas. Key duties also include managing Client Dining, staff restaurant, and hospitality food offers when requested, alongside assisting in junior staff training and overseeing smooth daily operations.