Chef de Partie
Location: Waddesdon, Buckinghamshire, England
A newly renovated Grade II listed pub.
Benefits:
* An accommodation option available on site at a subsidised staff rate for services of £70 pw.
* 50% Discount in Food 2 Go Catering, 20% in the restaurant, Wine Shop & Retail Shop. 20% off food and drink in group.
* Wellbeing support and a focus on staff engagement. Access to free 1:1 counselling.
* Matched company pension scheme up to 10% of salary.
* Beautiful location working within the charity and heritage sector.
* Free parking on site.
Key Responsibilities
Food Preparation:
Prepare and cook food to the highest standards, following recipes and guidelines provided by the Head Chef.
Ensure all dishes are prepared with attention to detail, maintaining consistency in taste, presentation, and quality.
Station Management:
Oversee a designated section of the kitchen, taking full responsibility for its smooth operation during service.
Ensure mise en place is properly set up, ingredients are readily available, and all necessary equipment is in working order.
Team Collaboration:
Work closely with the kitchen team to maintain effective communication and cooperation.
Assist and support colleagues when needed, promoting a positive work environment and fostering a strong sense of teamwork.
Menu Development:
Collaborate with the Head Chef in developing seasonal menus, suggesting creative and innovative ideas to enhance the dining experience.
Stay updated on culinary trends and industry best practices to continually improve and evolve our offerings.
Quality Control:
Uphold the highest standards of food quality, taste, and presentation.
Conduct regular checks to ensure that all dishes leaving your section are of the expected quality, properly portioned, and appropriately garnished.
Health and Safety:
Adhere to strict hygiene, health, and safety standards at all times, following proper food handling and storage procedures.
Maintain a clean and organized working environment, including personal and shared workspaces.
Training and Development:
Assist in training and mentoring junior members of the kitchen staff, sharing knowledge and techniques to enhance their skills and capabilities.
Continuously seek opportunities for personal and professional growth.
Order and Inventory Management:
Assist in monitoring and controlling food inventory, minimizing wastage, and ensuring efficient stock rotation.
Collaborate with the Head Chef in placing orders and maintaining supplier relationships.
Skills & Experience
* Culinary Expertise: Proven experience as a Chef de Partie or a similar role, preferably within a fine dining or 2 AA Rosette restaurant. Excellent culinary skills with a passion for creating exceptional dishes.
* Attention to Detail: Meticulous attention to detail, ensuring precision in preparation, cooking techniques, and presentation. Strive for perfection in every aspect of your work.
* Team Player: Strong teamwork and communication skills, with the ability to work collaboratively in a fast-paced environment. Support and assist colleagues to ensure efficient kitchen operations.
* Creativity: Ability to contribute to menu development, suggesting new ideas and concepts while maintaining the restaurant's style and quality standards. Stay updated on current culinary trends and techniques.
* Organizational Skills: Excellent organizational and time management skills, with the ability to multitask and prioritize tasks effectively. Work well under pressure and meet deadlines without compromising quality.
* Adaptability: Flexibility to work different shifts, including weekends and public holidays, based on the needs of the restaurant. Willingness to learn and adapt to changing circumstances and menu requirements.
* Food Safety Knowledge: Thorough understanding of food safety and sanitation practices. Comply with all health and safety regulations, maintaining cleanliness and hygiene standards at all times.
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