• Location: Yeovil, Somerset
• Job Type: Permanent
• Salary: £32,000
• Category: Chef de Partie / Chefs / Chefs at all levels
• Job Reference: PCAT2733

CHEF DE PARTIE– GASTRO PUB – £32K – YEOVIL, SOMERSET

• Salary of £32k
• Live In
• Locally sourced ingredients
• Share of tips
• Driving Licence preferable
• Immediate Start
  Paramount Personnel is recruiting for a Chef de Partie in the Yeovil area. The successful chef de partie will join an established Head Chef in creating wonderful dishes using fresh, locally sourced ingredients.
  On offer is a salary of £32k with some very attractive benefits which includes a generous share of tips and meals on duty. There is also help on offer should you require accommodation.

The Chef de parties’s responsibilities will include:

• Preparing, cooking, and presenting dishes within your specialty
• Managing and training the junior members of the brigade working with you
• Helping the Head Chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins

The restaurant serves high-quality Modern British food using very local produce. They are now seeking a talented and enthusiastic personable sous chef for an immediate start. You must have a proven background in a professional kitchen.
The successful chef de partie will have the opportunity to work within a focused and professional team where the menu is prepared with passion, infused by an excellent selection of fresh, seasonal ingredients available to you right on the doorstep.
If you are a local or commuting, your own transport is essential.
To apply for the chef de partie Vacancy send your CV or call Finlay Croft on 0345 241 1000.

• Preparing, cooking, and presenting dishes within your specialty
• Managing and training the junior members of the brigade working with you
• Helping the Head Chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margin