Job Description

Role Summary

We are looking for a Chef De Partie to work 37.5 hours per week and also a few Chef De Partie's to work annualised hours.

You will be working in all areas of the kitchen as required for both match day and non-matchday business, always following set specifications and company HACCP.

You will be responsible for managing functions and overseeing other team members in the absence of the head chef/sous-chef.

Assist in training junior team members ensuring they follow established recipes, techniques and set standards.

Role Responsibilities

Demonstrate exceptional culinary skills in preparation and serving of foods/recipes according to company standards. Collaborate with head chef/sous chef on menus, recipes and service ideas whilst considering dietary needs, guest preferences and seasonal ingredients. To be responsible for the upkeep and impeccable cleanliness of food service areas/kitchens during and after service. To manage and control all events. Always ensuring complete customer satisfaction. Maintain a keen focus on ingredients and finished products. To ensure that the highest standard applies to all areas on match days/non - match days and that company health and safety policies are always adhered to. Be aware of stock levels and always adhere to the FIFO rule when in operation. To control wastage and only cook what and when its needed. To ensure the control of all equipment, ensuring that breakages are kept to a minimum and that misuse of establishment property does not occur. To ensure that all members of junior staff are trained to a level which enables them to carry out their duties according to company standards. To ensure that all staff and casual staff always adhere to departmental standard of dress and personal hygiene. To inform the head chef of any disciplinary matters regarding employees or problems with the day's event. To assist with paperwork and to be fully conversant with all paperwork involved in running the kitchens efficiently and to ensure the correct paperwork is completed for all HACCP due diligence. To attend training sessions as required

Qualifications & Training

Essential

Level 3 or equivalent in food preparation & service
Desirable

HACCP

Knowledge, Skills & Experience

Applicants must be hard-working, highly motivated with a determination to succeed. Well-presented, highly organized and able to work on their own initiative Confident and assertive Excellent interpersonal skills and ability to communicate on all levels Reliable, punctual & honest Excellent communication skills Strong interpersonal skills Ability to use initiative and be creative Ambition, passion and willingness to learn
To apply complete the online application form using this link:

https://forms.office.com/e/KXWeScJMkZ

Job Types: Permanent, Fixed term contract
Contract length: 12 months

Benefits:

Company pension On-site parking
Schedule:

Day shift Monday to Friday Weekend availability
Work Location: In person