Requirements
Proven experience as a Chef de Partie or similar role in a professional kitchen.
Culinary diploma or relevant qualification.
Excellent use of various cooking methods, ingredients, equipment, and processes.
Strong leadership and organizational skills.
Ability to work well under pressure in a fast-paced environment.
In-depth understanding of health and safety regulations.
Great communication and interpersonal skills.
Flexibility to work shifts, including weekends, evenings, and holidays.
Key Responsibilities
Prepare, cook, and present high-quality dishes within your designated section.
Assist the Sous Chef in developing new dishes and menus.
Ensure consistent and smooth running of food production.
Maintain high standards of food hygiene and health & safety.
Supervise and train Commis Chefs and other junior staff.
Manage and maintain stock rotation and ordering within your section.
Ensure that all food is prepared to the highest standards and in a timely manner.
Monitor portion and waste control to maintain profit margins.
Collaborate with other departments to ensure smooth kitchen operation.
Job Application
Please complete the form to apply for a position with us.