Chef de Partie

Recruiter
ENV-Recruitment
Location
Southend-on-Sea
Salary
£23000 - £28000/annum
Posted
09 Jul 2017
Closes
08 Aug 2017
Contract Type
Permanent
Hours
Full Time
My award winning client are looking for a Chef De Partie to join their awarding winning restaurant.

As Restaurant Chef, you will be a committed and dedicate individual who strives for perfection!

As Restaurant Chef, you must perform the following tasks to the highest standards:
*Ensure all Banqueting and Restaurant requirements are dealt with in an orderly and accelerated manner
*Evaluate levels of guest satisfaction and monitor trends, with a focus on continuous improvement
*Ensure all equipment is properly maintained and any faults reported immediately
*Make certain that all stock is correctly labeled and rotated
*Take full responsibility of the kitchen
*Act in accordance with Health & Safety legislation
*Attend appropriate training courses, when required, and manage the kitchen's training and development efforts
*Ensure the kitchen is clean at any given time and liaising with the Stewarding team for all cleaning requirements
*Handle all complaints swiftly and efficiently and logging in handover book
*Work to using resources effectively, minimising waste to protect our environment and reduce costs
*Perform related duties and special assignments as and when required
*Guarantee that all food items that are purchased are received and checked against the invoice, then stored in the correct manner
*Compile staff rosters for the team ensuring adequate levels of staff are on duty at all times

To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

*Food Hygiene Certificate
*Fully computer literate
*Excellent leadership skills for a team of at least 8 staff
*Commitment to delivering a high level of service
*Have a full understanding of UK Food Regulations
*Ability to work under pressure
*Excellent grooming standards
*Positive attitude and good communication skills
*Flexibility to respond to a variety of work situations
*Comprehensive understanding of menu costing and menu planning
*Have knowledge of food cost and how to achieve it