Chef de Partie

at  London Bridge Grind

Grind is a hospitality company that lives in London. Since opening Shoreditch Grind in 2011, the brand has expanded across London with restaurants and café-bars, burning the candle at both ends to serve coffee, food, and cocktails to a killer soundtrack.
This is a great opportunity for a passionate Chef de Partie, looking to join and progress in a fast-paced restaurant group. Our GRIND locations offer all-day dining and focus on using fresh seasonal produce to develop a dynamic menu.
As a Chef De Partie, you will be responsible for supporting the kitchen team to deliver exceptional food that is in line with our Grind standards across the group. You will be confident in working a nominated section (as instructed by the senior chef on shift), and extremely team-driven in order to achieve the best service results.
To be eligible for this role, you will need to have at least 1 years experience working in a similar position and possess knowledge of kitchen production and procedures.

SKILLS REQUIRED:

• Good communication skills to enable effective dialogue with colleagues and customers
• Able to perform well and remain professional whilst under pressure
• Dedicated team-player, who strives for excellence and is results-driven
• Mindful of observing & safeguarding professional standards
• Enthusiastic, with an eagerness to learn new skills and a commitment to personal professional development

• Support the Back of House team in the operation of the kitchen and planned production of the menu
• Ensure food production and standards are carried out in a timely fashion across services & one section as agreed by the Head Chef or Senior Sous Chef
• Ensure that the reputation for excellent food and service is upheld at all times to GRIND standards
• Ensure that cleanliness of the kitchen is upheld to the highest standards
• Remain customer focused always, being approachable and quick to exceed customer expectations
• Support kitchen production as required
• Report any hazards or maintenance issues to the Head Chef or Senior Chef on duty
• Wear full and correct uniform always
• Undertake any other reasonable duties requested by Line Manager