Chef De Partie

Recruiter
Stratton Services Group
Location
Woking
Salary
From £23,000 to £25,000 per annum
Posted
15 Apr 2017
Closes
15 May 2017
Contract Type
Permanent
Hours
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
PERSON SPECIFICATION:
ESSENTIAL DESIRABLE
Qualifications
? 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
Circumstances
? 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
Attributes
? 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
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.