JOB DESCRIPTION

Available Positions

3

Approximate Salary

£25,600 (GBP)

Address

Private

City

Private

State/Province

Private

Country

Private

Education Level

license

Experience Level

5 – 10 Years Experience

Skills Required

Job Posted Date

2020-11-04

Job expiry Date

2020-12-04

 

CHEF DE PARTIE

 

Reporting to: The head chef

 

Salary: £25,600+

Full time Hours- Minimum of 40hrs a week

Minimum one (1) Year Contract

 

Skills, experience and qualifications required: 5/4 Star Hotel experience,5 years experience in a similar role, references to evidence this experience, A level or equivalent, managing staff- as per job description.

 

Accommodation between £200-£300 a month

 

 

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Duties will include:

 

·       Under the general guidance and supervision of the Head Chef, the kitchen team member will run a particular sections in the Kitchen.

·  Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation

·  Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food but with a particular emphasis on pastry

·  To observe all Company Food Hygiene and Health and Safety policy

·  To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each function

·  To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their invoices

·  To set out, maintain and monitor high standards of cooking and presentation

·  To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design

·  Ensuring Unit kitchen is left clean and tidy at all times

·  Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event

·  To ensure that all completed jobs are fully checked off before it leaves the unit

·  To work closely with Head Chef and other chefs at each event to ensure that the function runs smoothly

·  Close liaison with the Event Manager with regard to service and timings

·  Ensuring the venue kitchen is left spotlessly clean and tidy and that all catering equipment and un-used food is packed ready for transportation.