Chef de Partie

Recruiter
Location
FM Conway
Salary
Competitive
Posted
04 Sep 2017
Closes
02 Oct 2017
Job Function
Chef
Contract Type
Permanent
Hours
Full Time

Host is a fresh food company with a number of contracts in the education and healthcare industry a business built around passionate, professional people who seek a level of empowerment to enable them to make their statement in the world of contract catering food and service

Hourly Rate: £10.26

Working Pattern: Monday - Friday/40 hours per week

Contract Type: Permanent

Contact Name: Martyn Rowland

Job specification, Roles and Responsibilities:

A great opportunity has arisen for a Chef de Partie. This is a great opportunity to join a team at a time when the business is expanding. The right person will have good catering qualifications, craft skills and a desire to learn their trade whilst being part of a great unit as it grows and develops.

Job specification, Roles and Responsibilities:

• 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:
• 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.

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