JOB OVERVIEW

We are seeking a dedicated and skilled Cook or Chef De Partie, to join our dynamic kitchen team. The ideal candidate will have a passion for food and a commitment to delivering high-quality dishes in a fast-paced environment. You will play a crucial role in meal preparation, ensuring that all food is prepared to the highest standards of taste and presentation while adhering to food safety regulations.

REQUIREMENTS

• Proven experience in a similar role within a restaurant or catering environment is preferred (at least 2 references are required).
• Knowledge of food safety standards and practices is essential.
• Ability to work efficiently under pressure while maintaining attention to detail.
• Excellent communication skills and the ability to work well as part of a team.
• A passion for culinary arts and willingness to learn new skills in the kitchen.
  Reports to: Head Chef, Senior Sous Chef, Sous Chef, Senior Chef de Partie
  Contracted Hours: 42h per week
  Job Types: Full-time, Permanent
  Pay: £25,800.00 per year

Benefits:

• Discounted or free food
• Free parking
• On-site parking

Work Location: In perso

• Always maintain a professional and welcoming approach when dealing with guests/customers and suppliers
• Daily check with the head chef / sous chef as to the work that needs to be carried out that day
• Assist in the preparation and cooking of food
• Ensure that recipes are followed as directed by the head chef
• Measuring dish ingredients and portion sizes accurately
• Ensure the kitchen is fully always stocked and advise the head chef accordingly regarding requirements
• Ensure that stock is regularly rotated and replenished in accordance with product use by dates
• Assist with the deliveries in the premises as required
• Report to the head chef any incidents or problems brought to your attention from guests/customers or staff
• Deal with guests/customers confidently and calmly. Ensure you demonstrate first rate customer service skills and excellent communication skills
• Maintaining of cleanliness in all assigned areas, including refrigerators and freezers
• Control cost by minimising spoilage, waste, proper storage and exercising strict portion control
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Inspect supplies, equipment, and work areas to ensure conformance to established standards
• Report any faults with the equipment to the head chef immediately
• Comply with company policies, rules and procedures at all times
  At times, be responsible for the kitchen in the Sous’ absence