Chef de Partie

Chef de Partie focuses on preparing, cooking and presenting high-quality dishes in addition to preparing fish and meat.

What the role involves

• Preparing, cooking and presenting high-quality dishes in addition to preparing fish and meat.
• Assisting the senior chefs in creating menu items, recipes and development.
• Assisting with health & safety and food hygiene practices.
• Maintaining a clean and safe working environment.
• Must follow recipes and methods and respect the service chef at all times.
• Can responsibly ensure correct labelling in the kitchen and thorough stock rotation.

Skills and requirements

• Basic technique, seasonality and menu knowledge and has the ability to run the kitchen briefing.
• Is able to correctly set up and prep in all sections, including running their own station.
• Expertise in sauce & stock making.
• Develops good working relationships with all colleagues within the Bar and Restaurant and contributes fully to the workload.

Confirmed role details

• Competitive salary, negotiable depending on experience.
• Gain valuable experience in the hospitality industry.
• We require 2 weeks of your annual holiday entitlement be taken between January & February of each year due to the needs of the business.

Candidate fit

• pace, food quality, hygiene standards, and reliable teamwork