The Chef de Partie will report to and follow direction from the Head Chef. Requirements: Must have a positive attitude and good communication skills with fluent English. Be available to work early and late shifts both midweek and weekend. Must have a minimum of 1 years relative experience in a restaurant, hotel or events venue. Be organised, a strong team player and the ability to work in a fast-paced environment. Commitment to delivering a high level of customer service. Main areas of responsibility will include, but are not confined to: Assisting with managing the production of food to our company standards. Assisting with the creation of imaginative menus Assisting with measures in place for achieving gross margins on food sales and controlling relevant staff costs Implementing, monitoring and complying with food hygiene and HACCP procedures Implementing, monitoring and complying with Health & Safety Procedures Ensuring quality control procedures are implemented and adhered to Stock rotation, ordering & recording as required Assisting with the management and supervision of kitchen brigade team. Assisting with training of kitchen team Maintaining a professional attitude, attendance, punctuality, personal appearance and personal hygiene Skills: CDP Culinary Skills Food Prep Organisation Flexibility food safety Benefits: Paid Holidays Parking Housing Allowance / Accommodation Staff Discounts meal on duty
