Chef De Partie

Stratton Services Group
From £23,000 to £25,000 per annum
15 Apr 2017
15 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 working
area. To assist Head and Sous chef in all kitchen operations, running the
kitchen 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
? Approachable
? 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
? 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.