Goldmills Hospitality are exclusively recruiting for an experienced CDP in a private Law Firm in Central London.
Chef De Partie
£32,000 plus overtime paid X1.5 salary
Extensive company benefits
35 Hours a week
Shift pattern 8am to 3.30pm or 7.30am to 3pm
Our client is a leading full-service law firm, with a wealth of experience in its areas of specialisation. The firm has a market-leading reputation for its international expertise in Asset Management, M&A and Dispute Resolution & Investigations. Clients include asset managers across the alternative asset classes (private equity, venture, credit, infrastructure and real estate), publicly listed and private companies, financial institutions, and other business enterprises involved in large and complex UK and cross-border matters, transactions and disputes. Our purpose is to provide the highest quality of service to our clients whilst enabling our people to achieve professional fulfilment in a supportive, inclusive and enjoyable working environment.
Department
The in-house Food and Beverage team are at the heart of our client, embodying and showcasing the firm's values to employees and clients, in both the staff restaurant, Braithwaite's, and in the Hospitality function which consists of the client dining and meeting rooms. This is achieved through the provision of delicious, nutritious food, made in-house, that has sustainability as it's guiding principle. Coupled with exceptional service and events that are people focused, personalised and full of warmth. Central to the success and development of the team are the close relationships we build with people across the business, as well as clients.
The Role
The Chef de Partie is a key part of our highly motivated team, responsible for supporting the Head Chefs and Sous Chefs in the day-to-day running of both the Hospitality and Braithwaite's kitchens, making sure everything is ready and in place for service. They are proactive and engaged in learning about the department and the business, and how their role fits into both.
Key Responsibilities
Adopt a positive, can-do mindset in your behaviour and activities every day, helping to creative a positive culture.
Support the Head Chefs and Sous Chefs throughout the day, taking responsibility for generating and then following a detailed prep list, and communicating re progress.
Confident working on menu plans; open to learning more about how different menus work across the business. Brings creativity, a willingness to learn and engagement with the wider industry, all of which influences menu creation.
Responsible for Partners' buffet lunch, and able to lead a function in the evening.
Ensure compliance with all Food Safety monitoring, take an active role in helping manage our Safer Food Better Business system. Good at monitoring allergen compliance, and reporting back any problems
Common sense and proactive approach to problem solving
Key Stakeholders
F&B General Manager
Executive Chef, Head Chef, Sous Chef
Internal and External Clients
Personal Specification – Experience, Knowledge & Skills
3-4 years chef experience
Strong teamwork ethos and a willingness to learn more about working effectively in a team.
Keen to learn and progress, proactive in learning more about the department and the business, as well as furthering their cooking skills.
Reliable and punctual, with a strong sense of responsibility
Strong communication skills, written and verbal.
