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Pay rate: Competitive salary, negotiable depending on experience

We are seeking a dedicated and hardworking individual to join our Kitchen team. As a Chef de Partie, your role is critical to the smooth running of dinner service and the overall dining experience.

Responsibilities:

Preparing, cooking and presenting high-quality dishes in addition to preparing fish and meat.
Assisting the senior chefs in creating menu items, recipes and development.
Assisting with health & safety and food hygiene practices.
Maintaining a clean and safe working environment.
Being punctual and working well under pressure.
Must follow recipes and methods and respect the service chef at all times.
Can responsibly ensure correct labelling in the kitchen and thorough stock rotation.
Requirements:

Basic technique, seasonality and menu knowledge and has the ability to run the kitchen briefing.
Is able to correctly set up and prep in all sections, including running their own station.
Expertise in sauce & stock making.
Develops good working relationships with all colleagues within the Bar and Restaurant and contributes fully to the workload.
Works collaboratively with colleagues across all teams and assists colleagues as required.
Reliable with good attendance and time keeping.
Organised with good management of self and tasks, and good attention to detail to ensure quality consistency.
Works well, and remains professional, under pressure.
Takes responsibility for own good performance by listening to and taking on board feedback from others.
Has good problem-solving skills and communicates effectively with colleagues, presenting a positive attitude towards all members of staff.
Experience and qualifications in kitchen working procedures and health and safety desirable.
Benefits:

Competitive and negotiable hourly wage.
Opportunity to work in a dynamic and collaborative team environment.
Gain valuable experience in the hospitality industry.
Enjoy a fast-paced and exciting work atmosphere.
We require 2 weeks of your annual holiday entitlement be taken between January & February of each year due to the needs of the business