Job Title: Chef de Partie
Location: Chipping Norton, Oxfordshire OX7, United Kingdom - 3AA Rosette Restaurant
Salary: £32,500 per annum + service charge
Hours: Average 48 hours per week - 4 Day week
About the Role
As a Chef de Partie, you will be able to execute all dishes as per menu specs. Ideally, you’ll have worked in similar fresh food and restaurant environments, or you’ll simply have a passion for good food so that the basics come easily to you. The role will require bags of stamina and you’ll enjoy the fast pace of working in our kitchens. Your natural confidence will enable you to give calm and clear instructions during busy periods. You’ll be very organised and able to seamlessly coordinate your station.
Responsibilities
* Execute all dishes as per menu specs.
* Deliver daily mis en place requirements.
* Ensure kitchen audit requirements are adhered to.
* Assist proactively your kitchen members and colleagues.
* Share your knowledge and passion for food with your junior staff.
* Ensure your section is fully set for the next day with fresh MEP.
* Learn about our products/production.
* Comply with internal audit requirements.
* Highlight H&S matters to your line manager.
* Drive meaningful social and environmental improvements, contributing to our journey as a B Corp, and aligning with our sustainability vision.
* Inspire and empower our customers, suppliers, and partners to live and work more consciously, creating a lasting positive impact on the world.
Perks & Benefits
* Discounts on products, treatments, and dining experiences from day 1.
* Volunteering Days: One paid day per year to volunteer with a charity of your choice.
* Private Medical: Subsidised private medical insurance through Bupa.
* Pension Scheme: Pay up to 9% of your salary into your pension each month; we contribute up to 4.5%.
* Life Assurance: Life assurance cover equivalent to up to a year of your annual salary.
* Mental Health Support: Employee Assistance Programme provides 24-hour support, seven days a week.
Skills Required
Food Safety, Food Quality, Dishwashing, Ability to Follow a Recipe, Menu Planning, Cooking Skills, Knowledge of Hygiene