Job Description

Are you looking for an interesting and dynamic career opportunity?

We are an independent garden centre, based in Lancashire, looking for an ambitious Chef de Partie to join our team at The Garden Room.

About the role

This is a very exciting role and the successful candidate will assist the Sous Chef in our new catering department playing a vital role in delivering a memorable dining experience to all our guests. Candidates must have a keen eye for detail, an organised approach and a willingness to exceed guest expectations.

Candidates will have previous knowledge in kitchens/catering operations in a high-profile environment. Using strong leadership skills, you will be working closely with both the Sous Chef and Head Chef to deliver our core standards and provide our guests with a memorable dining experience every time.

This is a key position in our team and will require an innovative approach to delivering performance in a newly developing business.

Our Ideal Chef de Partie will have:

A passion for great-tasting food A minimum of 2 years of experience in a similar role, working well under pressure Excellent communication and organisational skills Relevant Food Hygiene and Health & Safety qualifications 706/1 & 706/2 or NVQ equivalent Dedication to maintaining rigorous standards of food hygiene regulations and guidelines in Health and Safety (including Food Safety, Control of Contractors, Fire Precautions) An excellent level of knowledge of allergens

Benefits

Increased pension contribution Personal Development and Training opportunities - we are passionate about our growing team Employee Discount scheme

The Plant Place GC Ltd

and Personal Specification

Job title:

Chef de Partie

Reporting to

: Sous Chef

Job Summary

The Chef de Partie will be responsible for assisting the Sous Chef with food preparation, ensuring high quality meals are delivered efficiently. The post holder will ensure that all preparations are delivered to the highest standard whilst making sure that efficiency and profitability are maintained. Ensuring the highest standards of delivery and presentation will be essential.

Customer service is at the heart of the role.

Key Responsibilities:

Supporting the Sous Chef in food preparation, and maintaining high standards of food quality and safety Cooking and preparing dishes, ensuring consistency and quality in every meal served within your specific section Within the role, the chef will be overseeing a specific section of the kitchen Collaborating with the Sous Chef to create and update menus based on seasonal ingredients and customer preferences Implementing and reviewing Health & Safety standards to maintain compliance Training and managing any chefs working under you Being aware of profit margins and keeping waste to a minimum Being familiar with the company's policies regarding chef de partie responsibilities They will be responsible for the preparation and cooking of the food Keeping their section staff organised and training any new chefs. Ensuring all the food is cooked to the customer's expectations to the best level of quality possible to achieve customer satisfaction

PERSON SPECIFICATION

We're committed to our core values here at the Plant Place and we try to ensure all our activity aligns with these aims:

To work hard with integrity, putting people first to deliver an exceptional customer experience

Everyone who works here, no matter what their function in the team, is expected to deliver their job role and work with colleagues bearing these attitudes in mind. This person specification lists some of the key attributes we're looking for in the best candidates for this role.

Requirements:

CORE:

The successful candidate will meet the majority of these requirements

Education Training and Qualifications

Training on the job in a similar environment A good level of general education is essential ideally with customer service. 2+ years of experience as a Chef de Partie NVQ Level 3 or above

Skills, knowledge and abilities

Strong knowledge of cooking techniques, ingredients, and kitchen equipment. Meticulous in ensuring food quality, presentation, and adherence to health and safety regulations. Capable of work in high-pressure environments requiring the ability to stand for long periods and handle stressful situations. Understanding of and commitment to equality and diversity An excellent knowledge of and a passion for food. In-depth knowledge of the kitchen routines and utensils Ability to grasp and follow the Sous Chef's culinary instructions Knowledge of food preparation methods and presentation Diplomatic and conflict resolution skills Ability to work under pressure through rapid deadlines Understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in handling emergency situations and providing solutions

DESIRABLE:

The successful candidate should meet some of these requirements

Health and Safety qualification A current First Aider Hospitality & Catering city and Guilds Evidence of continued professional development

Personal attributes

Self-motivated team-player with a positive outlook, able to work on own initiative Personal enthusiasm and drive to improve skills, experience and training Ability to stay calm under pressure and to solve problems Excellent communication and interpersonal skills, and the ability to build strong relationships The ability to take initiative and to solve problems with exceptional attention to detail Ability and willingness to work evenings and weekends An excellent eye for detail and a problem-solving approach Must be reliable with the highest levels of personal and professional integrity

Note

You may be required to carry out additional duties and take on other responsibilities. In these circumstances you will be expected to liaise directly with the Head Chef. The Company reserves the right to vary or amend the duties and responsibilities of the post holder at any time according to the needs of the Company's business.

This list of duties is not exhaustive and may include other related duties as required to contribute effectively to the achievement of business aims and objectives. If a need for action or an opportunity is identified, this must be brought to the attention of the Head Chef

Our Mission

To work hard with integrity, putting people first to deliver an exceptional customer experience

Our Values

People First Hard Work Integrity
If you are looking for a challenging career with a company that grows its people and its business, and believe that you can help deliver our mission and live our values, then come and join our hardworking team of professionals that is passionate about people first and delivering exceptional customer experience.

Job Type: Permanent

Pay: 26,000.00-28,000.00 per year

Benefits:

Company events Employee discount On-site parking
Work Location: In person