Recruiting for an ongoing chef de partie for a high profile client based in Rochester
Must have a good sense of humour and good to work within a team
You must have a DBS which has been applied for in the last 6 months
Must have experience in contract catering doing breakfast, lunch and dinners working 8 hours per day with half hour break
culinary professional in charge of running sections within a professional kitchen, such as the sauce section, meat station, or pastry station. Also known as a station chef or line cook, this middle-management role involves food preparation, managing junior staff, ensuring quality and hygiene, and supporting the sous chef and head chef in overall kitchen management
Must have chef whites & knives and available imemdiately