Full job description

Chef De Partie

• Location: Carne (Cornwall)
• Job Type: Full-time (Up to 5 days per week, 48 hours a week)
• Reports to: Head Chef
• Salary £31,750

Join our dynamic kitchen team as a Chef De Partie (CDP), where you will be instrumental in supporting the Head Chef and Sous Chef to deliver consistently high-quality food. In this role, you will take full responsibility for running a specific section, focusing on preparation, quality control, stock management, cleanliness, and organisation.

Day-to-day of the role:

• Manage the overall running and service delivery of your designated section.
• Ensure timely and productive service, adhering to guest requests and orders.
• Follow standard operating procedures to maintain consistency and uniformity in dishes.
• Manage ingredient labeling and stock rotation to ensure freshness and availability.
• Communicate order requirements and maintenance issues to senior team members promptly.
• Adhere to dish specifications set by the Head Chef and run your section unsupervised, ensuring high levels of service delivery.
• Understand and implement The client's HACCP Procedure and maintain high standards of health and safety.
• Complete additional duties as instructed by management, appropriate to the role.

Required Skills & Qualifications:

• Must display high levels of organisation and excellent time management skills.
• Takes pride in personal hygiene and professionalism.
• Ability to work unsupervised and multitask effectively.
• Strong team player, resilient to constructive criticism, and works methodically and calmly under pressure.
• Proactive in using initiative and anticipating needs.
• Willingness to learn with a genuine passion for culinary arts.
• Level 2 Food Hygiene Certificate.
• Basic understanding of various cooking methods, ingredients, equipment, and procedures.
• Experience in allergen and manual handling training.
• Previous experience in a kitchen brigade within a Restaurant or Hotel Kitchen is essential.