Our client is renowned for providing the highest quality of cuisine and hospitality, excelling in customer service. They are well-established and have an excellent reputation with a strong core of repeat business from their clientele.
RESPONSIBILITIES
1. In charge of a section in the kitchen (i.e., Sauce, Meat, Fish, Grill, Hot / Cold Larder, Garnish, Pastry).
2. Support the Head and Sous Chef team by organising and running the section smoothly.
3. Manage and train the junior chefs under direct supervision, ensuring the highest levels of food quality and consistency.
4. Food ordering for the section, possibly assisting with stock counting.
5. Maintain food safety & hygiene files/procedures.
6. Involvement in menu planning for dishes directly prepared by the section.
REQUIREMENTS
1. Minimum of 2 years’ quality experience in a similar background with a genuine interest and natural flair in the craftsmanship of cooking.
2. Proven appreciation and ability to cook from scratch using quality produce.
3. Ability to work well under pressure with good mentoring and interpersonal skills.
4. Strong attention to detail and ability to multi-task.
5. Energetic, active Senior Chef de Partie who leads by example, constantly training, monitoring, motivating, and educating staff.
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