Chef De Partie

Stratton Services Group
Cobham, Surrey
From £23,000 to £25,000 per annum
14 Apr 2017
14 May 2017
Contract Type
Full Time
Chef de Partie needed in Clandon, Esher,Laleham,Horsell,St. Margarets and other locations in surrey.

Reporting to: Head chef
Overall: To produce and serve consistent standards of quality food in line with company specifications, whilst adhering to hygiene standards in line with
legal and company procedures, maintaining a safe and hygienic workingarea. To assist Head and Sous chef in all kitchen operations, running thekitchen in their absence
Ability to acquire Level 2 Food Hygiene & Health &
Safety within 3 months
Legally allowed to work in the UK
Ability to work towards NVQ level 2 & 3 or equivalent
Maths, English and IT key skills
NVQ level 2 & 3
Level 2 Food Hygiene
Level 2 Health & Safety
Have the flexibility to be able to work days /
evenings on each day of the week including bank
holidays (8 shifts over 5 days)
Able to get to work in less than one hour
Either live locally or live-in
Skills, Experience and Knowledge
Literate & numerate
2/3 years in catering working with fresh food with
international influences
Knowledge of H & S and Hygiene
IT knowledge
Experience in similar style establishment at
CDP level
Desire to develop and improve self and others
Interest in Industry
Attention to detail
Reliable, flexible and adaptable
Self motivated
Passion to serve quality fresh food consistently Clean, tidy and organised
Ability to provide an impression of confidence, enthusiasm and energy
Ambitious for own career development
Good Personal Management (time keeping,well prepared and organised)
Key Responsibilities:
To be able to cook outstanding food quality and present well, consistently.
To always display a good work ethic – be on-time for rota’d shifts.
Maintain professional appearance of kitchen areas and clean and tidy as you go.
To willingly complete tasks assigned by Duty Chef and to supervise more junior chefs and kitchen porters.
Prioritise safety and wellbeing of self and colleagues and kitchen visitors Strive to assist Duty Chef exceed sales targets
To contribute to ideas for daily specials and seasonal changes to menu
Promote consistency and focus on portion control and correct specifications
Ensure food stock is well controlled and secure in area of work. Ensure all storage areas are tidy, labelling is well managed and goods are rotated.
Demand high level of food safety standards as per company manual.
To communicate any discrepancies on deliveries to Duty Chef.
To communicate effectively with Head Chef/Sous Chef on any kitchen issues on a daily basis.
Demonstrate fairness and consistency at all times with more junior staff and Duty Chef.
To report any personnel issues in a timely manner.
Communicate effectively at all levels and channel ideas and improvements to the
correct individuals. Should ensure all communication with Front of House staff is thorough and accurate.
Participate in daily briefings and run briefings for own area each session – record any issues necessary.
Have a positive ‘can do’ attitude
To follow all legislative requirements with regards to health and safety and food hygiene ie, stock rotation, labelling and temperature records.
To assist with training and developing more junior chefs and kitchen porters.
Demonstrate an awareness of local and wider competition, including international
influences. To continually be aware of market trends and participate in ensuring food
standards, flavour, content and consistency are high.
To attend and participate in any training courses as required.