Chef De Partie

Location
Bracknell
Salary
£9.60 per hour (£20,044 per annum)
Posted
12 Feb 2018
Closes
12 Mar 2018
Ref
compass/TP/396461/39347/AD
Contact
Ms Ava Drzazgowski
Job Function
Chef de partie
Contract Type
Permanent
Hours
Full Time

We have an exciting opportunity for an experienced Chef De Partie to join the team at a busy unit in Bracknell. The unit is Syngenta which is a biochemistry company. The unit also hold over 20 VIP events a year so the standards of this unit puts it in the higher end of the B&I sector.

For the right Chef De Partie, we are offering a competitive salary, a supportive management system, and an enthusiastic team. You will be working the hours of 7am – 3pm Monday – Friday (These may differ due to events that are ongoing).

Package description
  • Up to £20,000 per annum dependant on experience
  • Free Car Parking
  • Uniform Supplied
  • Meals on duty
  • Opportunity of joining the Compass pension and share scheme
  • Discounts at various high street stores
Main responsibilities

The role involves being responsible for making sure the operation is run smoothly, cooking meals from scratch and supporting the head chef. The Chef De Partie will be responsible for the preparation and cooking of food ensuring that the company’s reputation for quality is enhanced with customers and clients at all times. Support the existing team in food production covering the entire members dining operation by providing advice, expertise and innovation. Responsible for all aspects of food safety, Health & Safety and COSHH.

Ideal candidate
  • Have previous Chef De Partie experience
  • Passionate for food
  • Be able to deliver a high standard of service
  • Loves diversity in their work
  • Must have enthusiastic, can-do attitude
  • Be able to drive as Public Transport is not widely available
About the company

Eurest prides itself on creating contemporary foodservice solutions from the tea-room to the boardroom - and everything in between - for business and workplace industry clients.

We bring exceptional culinary creativity and flair, style and hospitality to employee restaurants, cafés and executive dining rooms. 

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