BENEFITS: 33 days holiday, free meals on duty, pension scheme, health care, gym membership, cycle to work scheme

We are looking for a dynamic, professional and experienced Chef De Partie (Section Chef) to join our team on the start of this exciting journey.

Purpose of role:

To assist the Executive Head Chef, Shift Head Chefs and Sous Chefs in the production of fresh menu items whilst complying with the relevant policies, procedures and laws relating to the production and sale of foods. To guide, train and mentor the commis chefs, casuals and agency chefs.

Key Responsibilities:

• To skilfully produce a variety of food dishes to a high standard of preparation, production, food quality, plating up, presentation and service dishes under the guidance and instruction of the Executive Head Chef and senior team.

• To help produce menus, adapting and changing recipes which may or may not work to suit the best working practices of the Kitchen. These would demonstrate flair, imagination and a commercial awareness that takes into account current trends in the catering industry, incorporating seasonality as well as influences from around the world, meeting customer needs and preferences whilst being mindful of tradition.

• To offer and support a range of mainstream menus to meet individual dietary requirements, being aware of various dietary requirements, food allergens and religious customs - and seeking innovative dishes to cater for their needs.

• To inspire and train junior staff in food preparation, quality and service and to foster good working relations within the team and across all sections of the department.

• To ensure that the Section opening and close down procedures are followed. To manage and utilise (Mise En Place [MEP]) lists, handover procedures, being aware of all daily menus and forthcoming functions in advance by checking the kitchen notice boards and menus for any amendments. To ensure all ‘Daily Hygiene Checklists’ are completed.

• To be responsible for section purchasing and purchasing sheets. To ensure that wastage is monitored and kept to a minimum wherever possible.

• To maintain a high standard of hygiene within the department as required by the “Food Safety Act 1990”, “Food Safety (General Food Hygiene) Regulations 1995" and the "Food Hygiene (England) Regulation 2006" and any subsequent legislation or guidance to enforce the department’s Food Safety Management System and recommend amendments to these procedures as and when appropriate.

• To utilise and manage all aspects of the Food Safety Policy and ‘Hazard Analysis and Critical Control Points’ (HACCP) in association with Food Alert and Monika.

• To participate in training and development as required.

Conclusion:

In sum, this role offers a stimulating and rewarding environment that's fast-paced and challenging. So if you have previous experience in a commercial Catering/Kitchen environment at a Chef de Partie level with high volume, multi-site experience in large establishments, you'll find ample room for growth and progression here. Join us on this journey of professional development and achievement.