Chef de Partie

4 days left

Recruiter
Location
Gatwick Airport Limited (GAL), Great Place to Be
Salary
Competitive
Posted
24 Jul 2017
Closes
21 Aug 2017
Job Function
Food & Beverage
Contract Type
Permanent
Hours
Full Time

CH&Co and its brand divisions are one of the most respected and vibrant, cutting edge companies within the food service sector today. We have a reputation for good food, unrivalled service and a passion for making each and every eating experience a memorable one.

An exciting opportunity has arisen to work for Charlton House, our business and industry division specialising in high quality staff catering services and support services such as reception across the UK.

Hourly Rate: £12.80

Hours: 5 days over 7, 37.5 hours per week

Contract Type: Permanent

Contact Name: Martin Ferris

Job specification, Roles and Responsibilities:

A great opportunity has arisen for a Chef de Partie operating on a shift pattern of 5am-1pm, 8am-4pm & 10am-6pm including bank holidays

• Responsible for assisting the Head Chef in preparation of all foods.
• Maintenance and cleaning of the kitchen unit in accordance with company standards and statutory regulations.
• To ensure that legal and company requirements are adhered to in respect of Hygiene, Health & Safety, Employment Law, and Food Safety Law for all staff, visitors and customers.
• To ensure that all dishes are presented to the highest standard in terms of colour, content, balance, freshness and flavour.
• To ensure all employees in your direct control adhere to the correct standards of dress and appearance as set out in Operational Standards.
• To ensure through effective communication, that all unit employees are aware of desserts and correct price is charged.
• To cost all menus in accordance with the budget, record daily wastage and quantities sold.

Candidate profile: (who are you looking for/who would suit the role?)
• Someone with a desire and passion to cook with fresh quality ingredients sources from local producers.
• We are looking for someone who is willing to always push culinary boundaries.

Desired experience:
• Ideally have worked in a restaurant/hospitality/hotel kitchen.
• Minimum of two years’ experience.