Pay rate: Competitive salary, negotiable depending on experience
We are seeking a dedicated and hardworking individual to join our Kitchen team. As a Chef de Partie, your role is critical to the smooth running of dinner service and the overall dining experience.
Responsibilities:
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* Preparing, cooking and presenting high-quality dishes in addition to preparing fish and meat.
* Assisting the senior chefs in creating menu items, recipes and development.
* Assisting with health & safety and food hygiene practices.
* Maintaining a clean and safe working environment.
* Being punctual and working well under pressure.
* Must follow recipes and methods and respect the service chef at all times.
* Can responsibly ensure correct labelling in the kitchen and thorough stock rotation.
Requirements:
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* Basic technique, seasonality and menu knowledge and has the ability to run the kitchen briefing.
* Is able to correctly set up and prep in all sections, including running their own station.
* Expertise in sauce & stock making.
* Develops good working relationships with all colleagues within the Bar and Restaurant and contributes fully to the workload.
* Works collaboratively with colleagues across all teams and assists colleagues as required.
* Reliable with good attendance and time keeping.
* Organised with good management of self and tasks, and good attention to detail to ensure quality consistency.
* Works well, and remains professional, under pressure.
* Takes responsibility for own good performance by listening to and taking on board feedback from others.
* Has good problem-solving skills and communicates effectively with colleagues, presenting a positive attitude towards all members of staff.
* Experience and qualifications in kitchen working procedures and health and safety desirable.
Benefits:
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* Competitive and negotiable hourly wage.
* Opportunity to work in a dynamic and collaborative team environment.
* Gain valuable experience in the hospitality industry.
* Enjoy a fast-paced and exciting work atmosphere.
We require 2 weeks of your annual holiday entitlement be taken between January & February of each year due to the needs of the business.