JOB SUMMARY

We are seeking a passionate and skilled chef de partie to join our friendly, family kitchen team. The ideal candidate will love food and have a commitment to delivering high-quality French inspired meals in a fast-paced fresh food environment. You will play a crucial role in food preparation and service, ensuring that every dish meets our standards for taste and presentation while adhering to food safety regulations.
The hours are friendly and based on 40 hours a week, paid on an hourly basis. We can be flexible. Shifts are based on a 7 shift week pattern, with 2 days off and 2 splits. Mornings start at 10am and evening finishes average around 10.30pm. This job does involve evenings and weekend work.

QUALIFICATIONS

• Previous experience in a kitchen or restaurant, minimum 1 year ( preferably 2 ).
• Strong knowledge of culinary techniques and food preparation methods ( French food experience is useful ).
• Familiarity with food safety regulations and best practices. ( Maintaining our 5* Rating )
• Ability to work efficiently under pressure in a busy kitchen.
• Excellent communication skills and the ability to work as part of a team.
• A passion for cooking and willingness to learn new skills in the culinary field.
  If you are enthusiastic about cooking, eager to help create delicious meals, and ready to contribute to a vibrant kitchen atmosphere, we encourage you to apply for this exciting opportunity.
  Job Types: Full-time, Permanent
  Pay: £30,000.00-£33,000.00 per year

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount

Work Location: In perso

• Prepare and cook menu items according to established recipes and standards.
• Maintain cleanliness and organisation of the kitchen area, ensuring all cooking stations are tidy and well-stocked.
• Follow food safety guidelines to ensure the quality and safety of all food items.
• Collaborate with other kitchen staff to ensure timely meal preparation and service.
• Monitor inventory levels of food supplies and report any shortages to the head chef.
• Participate in training sessions to enhance culinary skills and knowledge of kitchen operations.