Chef de partie - ROYAL BOTANIC GARDEN Summary Heritage Portfolio are looking for enthusiastic individuals to join the team at Royal Botanic Garden Edinburgh. It is one of the world's leading botanical gardens, home to a spectacular and diverse living collection of plants. After the refurbishment 2021, our cafes are now destinations in their own right, set in the most beautiful of surroundings. Our emphasis is on fresh, delicious food prepared daily on site using local and seasonal produce including fruit, vegetables and herbs grown right here in our very own Botanics Kitchen Garden! Working flexible shift patterns, we are looking for outstanding customer focused individuals, our people not only look after our customers and clients, they are also the heart and soul of our business. Renowned for being a cut above the rest, we would love for you to join the team! Package Description Applicants must be available to work on the weekends Rate of Pay: 13 per hour Main Responsibilities What you'll do: To ensure the prompt service of all meals and services at the required times, to the company's standard and client expectation in conjunction with the Senior Chefs To ensure that methods of preparation and presentation comply with current trends and are within budgetary restraints To assist in the preparation of menus, relating to your work environment and the company standard Develop a positive employee relations environment with all team members To maintain records and carry out all necessary temperature checks in accordance with Sodexo company policy i.e. Delivery temperature checks, fridge temperature, cooking temperature, hot holding temperature etc, and ensuring all documentation is correctly filed on a weekly basis To receive any necessary training, meetings and briefings to complete your job responsibilities to the Company and Client standards To complete a full and thorough monthly stock check in time for each month end check and rotate stock in accordance with company policy to ensure the efficiency of the unit is maintained Ideal Candidate What you'll bring: At least 2 years experience within 4/5 star hotel restaurant & banqueting operations. Previous experience at Chef de Partie/Commis Chef level Management experience Excellent culinary skills Hold valid 'Intermediate Food Hygeine' certificate Excellent spoken and written English Strong problem solving and organizational skills Strong leadership skills Basic IT skills with knowledge of word and excel High standards of personal presentation Desirable Able to work evenings, weekends and bank holidays Good awareness of industry standards Experience of curriculum design