Chef de partie, Bank, £40,000- £45,000
Package
06:30- 15:30, Contracted to 40 hours per week
Core business- Monday to Friday
£40,000- £45,000, 28 days holiday (inc Bank Holidays)
Excellent training and opportunities for career progression
Company information My client is a national contractor that in addition to other specialist services i.e., facilities, are also providing catering services into Business & Industry sector, education, healthcare and leisure. They are an a British business that also heavily operate in the UK and has achieved consistent growth year after year by keeping the core values and passion for hospitality. An opportunity has arisen for a Senior Sous Chef to join their catering team based at one of their Financial corporate head offices based in the City of London with 1000 people on site.
The catering offer consists of extensive breakfast and lunch offer for the staff and day to day hospitality and events such as finger food, bowl food and canapes. There are very limited fine dining lunches or dinners (approx. 2-3 a year)
There are no compromises on quality of the produce and ingredients which allow the kitchen to provide an extensive daily changing menus, concepts and cuisines ranging from a bistro station, wide range of healthy salad station with various condiments and proteins, grazing counter, street food concept counter, themed days, dishes from the world counter. The breakfast service mirrors this and offer porridge station/counter, a large hot breakfast section offering 3 different types of sausages and bacon, 5 different style of eggs, congee, waffles and much much more.
The menus constantly evolving and require the chefs to keep innovative and creative.
Duties as Senior Chef de partie You will be responsible for working across all sections and supervising the junior chef brigade of 14. Working alongside 7 sous chefs, senior sous chef and head chef with ensuring a smooth running off all sections. Other duties include daily cooking, cooking H&S, allergens, ordering and open to inputting dish ideas onto the menu.
The ideal Senior Chef de partie will have previous experience and knowledge of various cuisines and styles of cooking, catered for 1000 cover plus and have a real passion for food.
Senior Chef de partie, Bank, £40,000- £45,000
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