Chef De Partie job, Kensington, London
A wonderful client of ours are seeking an experienced Chef De Partie to join their established team. This is a fantastic opportunity to learn form accomplished chefs and gain a work/life balance. This is a Monday - Friday role working 7am – 3.30pm.
The kitchen is modern and fully kitted with all appliances, the team are small and work well together. Seasonal menus and excellent produce. A stunning venue to work in in the heart of Kensington.
Salary: £32,000 per annum.
Working week: Monday to Friday
Working Hours 7am to 3:30pm.
Location: Kensington
Main Responsibilities
Managing food production within the relevant section of the kitchen.
Deputise for the Sous Chef when absent or on leave.
Implement and maintain standards for food production, development and chef behaviours on site.
Deliver craft-based training and mentoring to the site based junior team.
Drive sales and profitability through implementing Head Chef and food-team initiatives.
Ensure you work in a clean, safe and compliant way..
Put into practice and bring to life the food ideals for chefs in everything you do.
Ensure standards for food presentation are maintained at all times.
Ensure food policy and strategy in areas such as allergen management are implemented and followed and food safety is proactively managed across the business.
Support proactive customer relationships.
Person Specification
A strong communicator, who can easily interact with customers, clients, team members and senior management.
Diligent, committed and with a desire to continually learn and improve.
Proactive with a positive attitude.
Punctual and a good time keeper.
A team player with the ability to motivate, encourage and inspire others
Good organisational skills.
Ability to bring creativity and flair into the everyday.
Technical Competency & Experience
Technically proficient and qualified to an industry-recognised standard.
Level 2 Food Hygiene qualified as a minimum.
Minimum 2 years’ experience in a similar role.
Demonstrate excellence, breadth of experience and relevant work history across a range of environments.
Good numeracy skills and financially aware.
Good oral and written language skills.
Health, Safety & Environment
Follow company policies and procedures at all times.
Report any apparent deficiencies in systems of work or equipment provided that may result in failure of service delivery or risk to health and safety or the environment
Use all work equipment and personal PPE properly and in accordance with training received.
Report any issues or training needs to the Head Chef.