Back to results

Chef de Partie

Reference: MPMM2304
Location: South East
Industry: Trades & Labour
Sector: Leisure
Type: Permanent
Salary: £18-20k

The Job

The Company

We are currently looking for experienced Chef De Parties for a 2AA Rosette Restaurant in Reading. This is a fantastic opportunity for an ambitious Chef de Partie who wishes to progress within their career to the next level.

The Role

Reporting to the Head Chef/Sous Chef you will be working across all areas of the kitchen and will be responsible for.
• Producing food for all service periods in the Restaurant.
• Fresh local seasonal produce used wherever possible. Food is cooked and prepared from fresh on a daily basis.
• Preparation, production and service of food to the standard required in a timely and efficient manner.
• Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef.
• Supervision of junior staff members to ensure consistent standards.
• Ensuring work is carried out meeting all food hygiene and health and safety requirements
Main duties will include but are not limited to
• Preparation, production and service of food to the standard required in a timely and efficient manner.
• Assist Head/Sous Chef with daily menu planning and composition as and when required.
• Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef.
• Be responsible for receiving and storing of all relevant food and non food items.
• Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a ‘clean as you go’ policy.
• Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel.

Qualifications & Experience

Requirements
• Experience of developing and producing High quality restaurant food
• Hold the knowledge to manage the multi menu requirements and occasional busy banqueting operation.
• Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve
• Live locally or have the ability to relocate to the area with own transportation.