Overview
Role: Chef de Partie. Manage a specific section of the kitchen, ensuring the timely and precise preparation of high-quality dishes for live events, conferences, and exhibitions.
Salary: £31,219.65 per annum.
Key Responsibilities
* Menu Planning and Execution – Collaborate with the Head Chef to plan diverse and high-quality menus tailored to live events, conferences, and exhibitions; ensure timely and consistent execution of menu items.
* Kitchen Management – Efficiently manage the designated kitchen section; oversee preparation and presentation of dishes; maintain cleanliness, hygiene, and organisation in line with food safety regulations.
* Team Collaboration – Work with kitchen staff to foster a positive, collaborative environment and coordinate activities to ensure smooth workflow during peak times.
* Event Coordination – Adapt to event demands, preparing for specific challenges and handling high-pressure situations to ensure seamless culinary operations.
* Specialised Menus – Develop menus accommodating dietary preferences and restrictions to ensure inclusive offerings.
* Quality Control – Monitor ingredient quality and conduct checks on prepared dishes to meet culinary standards.
* Training and Development – Mentor junior kitchen staff and facilitate training on menu items and procedures.
* Communication – Communicate with Head Chef and front-of-house to relay information and ensure cohesive event experience.
* Waste Management – Implement strategies to minimise waste and improve kitchen efficiency.
* Continuous Improvement – Identify opportunities to enhance efficiency and quality in kitchen processes.
Person Specification
* Culinary Expertise – Proven experience as a Chef de Partie or equivalent with a strong culinary background; ability to prepare a diverse range of dishes.
* Event Catering Experience – Experience catering for staff restaurants, live events, conferences, or exhibitions.
* Team Collaboration – Excellent interpersonal skills to work effectively within a team.
* Organisational Skills – Strong time-management and multi-tasking abilities, especially during peak periods.
* Adaptability – Ability to thrive in a fast-paced environment with flexibility for last-minute changes.
* Hygiene Standards – Knowledge of food safety and hygiene regulations.
* Creativity – Creative approach to menu planning and presentation.
Desirable Criteria
* Customer Focus – Focus on delivering exceptional culinary experiences tailored to diverse audiences.
* Communication Skills – Clear verbal communication with colleagues and the broader team.
* Problem-Solving – Ability to think on your feet and resolve issues to ensure smooth operations.
About Us
Levy UK & Ireland is part of Compass Group, delivering food, drink, and hospitality at venues across the UK. We partner with venues including Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Chelsea, Principality Stadium, SEC, and ExCeL London. We emphasise sustainability, wellbeing, diversity, and inclusion, and pay team members at least the Real Living Wage or London Living Wage.
Benefits and engagement: Medicash, Aviva Digicare, Perks at Work, cinema discounts, health and wellbeing discounts, travel discounts, shopping discounts, meals on duty, pension and life assurance, Employee Assistance Programme, extra leave and maternity/paternity support, training and development, professional subscriptions, and more.
Join Compass to support dining across ~6,000 venues with competitive pay, perks, and development opportunities.
Job Details
* Seniority level: Mid-Senior level
* Employment type: Full-time
* Job function: Management and Manufacturing
* Industries: Hospitality
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