Senior Chef d’Partie

Recruiter
Amadeus
Location
Birmingham, West Midlands
Salary
£23,500 plus a range of benefits
Posted
17 Jan 2018
Closes
16 Feb 2018
Sector
Event Jobs
Job Function
Chef de partie
Contract Type
Permanent
Hours
Full Time

Senior Chef De Partie, Permanent, Full Time

Amadeus Catering, at the NEC Birmingham

Salary: £23,500k circa plus a range of benefits

25 days’ holiday (+ bank holidays)

Group Personal Pension

Private Medical Care

Life assurance

Meal entitlement on shift

Free on-site parking

Great staff offers

Choices+ savings on everyday purchases and leisure activities

Amadeus delivers catering solutions to venues and event organisers who want to provide visitors with a unique and memorable food experience. Amadeus, multi award winning caterers are a division of The NEC Group with over 40 years of experience dealing with venue and event operations, delivering retail catering, fine dining and hospitality to thousands of visitors from all around the world. 

We are looking to recruit a Senior Chef De Partie who enjoys being part of a team delivering retail catering, fine dining and hospitality to thousands of visitors from all around the world. The role will be based at the National Exhibition Centre, the UK’s No 1 choice for exhibitions and live events, where we host over 500 events each year in our 20 interconnecting exhibition halls and 34 conference suites.

Reporting to the Deputy Head Chef, your main duties will include the planning and preparation of your designated food area.  You will be required to deliver a wide range of food offers and concepts to a set specification and standards, ensuring that all hygiene and health & safety compliance are being adhered to. Assisting with stock control, food cost and waste management will be a key element of the role together with input into the development of new creative concepts and menus, as well as deputising for the Deputy Head Chef in their absence.

As an individual you must have at least 2 years of experience working within a busy kitchen in a similar quality establishment and hold NVQ 1, 2 & 3 (or equivalent) in food preparation and cooking, be qualified to Level III (intermediate) in Food Safety (or be willing to undertake training to obtain) and have the willingness to learn new skills, which includes the Groups IT systems and be able to develop within the experienced culinary team.

Team work, good time management and having a flexible approach to work in a 7 day week operation is essential.

These positions are ideal for a forward thinking chef who wishes to increase their knowledge of food and progress his/her career in a world-renowned business.