Overview
Recruiting for an ongoing chef de partie for a high profile client based in Rochester.
Responsibilities
* 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
Qualifications
* 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
* Must have chef whites & knives and available imemdiately
* Must have a good sense of humour and be good to work within a team
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