Chef de Partie at Noble Rot Soho Calling all aspiring Rotters! Noble Rot Soho is recruiting for a Chef de Partie to join their team. The menu is is created by Executive Chef Adam Wood and Head Chef Áron Stigmon, with Consultant Chef Stephen Harris of the Sportsman in Seasalter, while our wine list ranges from deliciously undervalued wines by the glass to hard-to-find gems from the world’s leading winemakers. This the perfect role to continue developing and learning as a chef, being surrounded by a wealth of experience and quality. Company Benefits You decide your weekly hours with most chefs deciding to join on 6 shifts/45hrs per week (£39'000 - £41’000 pa) or 7 shifts/50hrs per week (£44'000 - £46'000 pa) (tronc inclusive). Fully paid breaks & holidays (house & tronc for every hour). Paid overtime (basic & tronc for every hour). Supplier trips. On the job training including WSET wine qualifications (including Diploma) & our own weekly training programme. Free meals at work. Discounted wine & 50% off food when eating in. Company pension. A wide range of career development opportunities. A rota written 2 weeks in advance to give you time to plan your life. 28 days holiday that includes service charge. Sundays off. Chef de Partie As a Chef de Partie you will work across the different sections in the kitchen. You understand the importance of food hygiene regulations and will ensure that all food items are handled, cooked and served to company specification in accordance with the Food Safety manual, HACCP and EHO directives. You will act as a role model to junior members of the team, taking pride in passing on knowledge and supervising the chefs while maintaining the highest standards of service, hygiene, health and safety. What experience and personality traits do you need for the role of Chef de Partie? You will have a minimum of one years’ experience as a Chef de Partie at a quality restaurant and a desire to learn, develop and progress within the company. You have a positive attitude, attention to detail, strong organisational skills and the ability to communicate effectively with all members of the team, not to mention a genuine passion for cooking and restaurants. A love of simple, classical French, Italian and British cooking is crucial.