Job Description:
We are seeking an experienced and passionate Chef de Partie to join our culinary team. The ideal candidate will be skilled in handling both the meat and fish sections, ensuring the highest standards of food preparation and presentation in our kitchen.

Key Responsibilities:

• Take full responsibility for the meat and fish sections of the kitchen
• Prepare, cook, and present dishes to the highest standard
• Ensure all dishes leaving the kitchen are consistent in quality and presentation
• Manage stock levels for the meat and fish sections, including ordering and storage
• Ensure that all food hygiene and safety standards are adhered to
• Work closely with the Head Chef and Sous Chef to develop new menu items
• Maintain a clean, organized, and efficient workspace
• Assist in training and mentoring junior chefs
• Monitor portion and waste control to maintain profit margins

Requirements:

• Proven experience as a Chef de Partie, with a focus on meat and fish preparation
• Strong knowledge of cooking techniques, especially related to meat and seafood
• Ability to work under pressure in a fast-paced kitchen
• A keen eye for detail and presentation
• Excellent time management and organizational skills
• Team player with excellent communication skills
• Food hygiene and safety certification is preferred

Benefits:

• Competitive salary based on experience
• Opportunity for career progression within a reputable establishment
• Meals on duty
• Supportive work environment and opportunity for professional growth

If you’re a skilled Chef de Partie with a passion for meat and fish preparation, and you’re ready to take on a new challenge, we’d love to hear from you!
Job Type: Full-time
Pay: £35,000.00-£40,000.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Sick pay

Experience:

• Food safety: 1 year (preferred)
• Organisational skills: 1 year (preferred)

Work Location: In perso

• Take full responsibility for the meat and fish sections of the kitchen
• Prepare, cook, and present dishes to the highest standard
• Ensure all dishes leaving the kitchen are consistent in quality and presentation
• Manage stock levels for the meat and fish sections, including ordering and storage
• Ensure that all food hygiene and safety standards are adhered to
• Work closely with the Head Chef and Sous Chef to develop new menu items
• Maintain a clean, organized, and efficient workspace
• Assist in training and mentoring junior chefs
• Monitor portion and waste control to maintain profit margin