REQUIREMENTS

• Confident. Passionate about quality restaurant operations and delivering exception food.
• Detail-focused: Highly organised individual, attention to detail.
• Flexible: Open to working required hours, evening & weekends. Willing to adapt to the teams needs.
• Safety Led: Leads by example on all HSE practices across the department and implements best practice.
• Curious: Has a passion & desire to develop and grow their own skills.

PURPOSE

Reporting to the Head Chef, you will be responsible for the day-to-day operations of the kitchen. The main purpose is to support the head chef in managing the kitchen team, overseeing food preparation, and ensure dishes are executed to the highest standards. The chef de partie plays a key role in inventory management, adhering to food safety and health and safety standards, record keeping, events execution, training culinary & FOH team. The chef de partie assists in running the kitchen efficiently and smoothly.

RESPONSIBILITIES

• Responsible for holding a section in service
• Maintain exceptional high standards for all services
• Attend briefings enabling them to perform to expected standards
• Communicate effectively with BOH & FOH team
• Complete relevant H&S paperwork
• Prepare and execute all menu items to specification
• Work closely with the Head Chef to ensure quality control is monitored and maintained
• Assist with the culinary team daily/weekly tasks
• Ensure par levels of menu items are available
• Adhere to all business& HSE policies
• Complete relevant H&S paperwork and insightful end of night reporting