CONTRACT: FULL TIME, PERMANENTSALARY: £31.500 PER ANNUMHOURS: 40 PER WEEK

A co-educational, independent day & Boarding school in Wokingham, Berkshire. The school provides education for boys and girls aged between 3 months and 18 years. Feeding about 1000 students and teachers daily. We offer a core feeding of Breakfast, Lunch & supper with a fair amount of hospitality throughout the year. This is a term time contract for the main school & 52 week for the nursery and operates 7 days a week. Working patterns are mixed across 7 days. Additional benefit to this location is free parking onsite.
We are looking for a talented Chef De Partie to join our team at one of our prestigious locations in Sindlesham.
You will have previous experience of working within a fast-paced kitchen at CDP or junior sous chef level.
You will be excited to work with fresh seasonal ingredients & regularly changing bespoke menus. You will be creative and have the opportunity to showcase your skillset.

YOU WILL HAVE THE FOLLOWING SKILLS:

• A genuine interest in food & excellent customer service
• An all-round team player
• Innovation and passion for great food
• An organised Chef with attention to detail
• Understand the basics of food cost and wastage.

KNOWLEDGE / COMPETENCIES:

• Ability to demonstrate reasonable / good understanding and use of verbal English.
• Ability to demonstrate reasonable / good standard of written English and reading skills.
• Similar experience of customer and / or food preparation environment is preferred

ABOUT US

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.

• To work well in a team of chefs providing catering services to pupils and teachers
• To produce food for service using fresh ingredients, cooking from scratch and following the companies brand standards
• Ensuring company food standards are adhered to and wastage controlled.
• Ensuring all Food Hygiene and Health & Safety policies and allergen control procedures are followed.