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Chef de Partie/junior Sous
3 months ago
TQR Exeter are excited to be working with a beautiful pub/restaurant who is currently expanding in the Exminster, Exeter area. Our client offers an amazing menu using all fresh, local produce.
We would like to hear from Chef's who are looking to take a step up into a Chef de Partie/Junior Sous role to come and join a small, friendly team who are passionate about good food and producing high quality dishes.
What is in it for you?
- Start ASAP
- Up to £30K salary depending on experience + Tips
- Bank Hols paid at time & a half
- Christmas Day double time
- 45hour contract
- 28 days annual leave all inc.
- FREE parking on site
- FREE meals on duty
- Uniform
- Split & Straight shifts (split is normally 10am3pm/5pm9:30pm/10pm)
- Will consider straight shifts for the right person
- Work/Life balance important
- 1 out of 6 weekends off
- Aim to put your days off in the week together
- Shower, Sofa Bed, TV & Wi-Fi available to staff whilst on split
- 10% off drinks & 20% off food for yourself, friends & family
- Kitchen is being refitted so walking into a brand new, modern kitchen to work in
- Training paid for if not in possession of uptodate certificates
- Pension Scheme
- Career progression
- Respect within the team
As a Chef you will be required to:
- Be passionate about food & producing exceptional dishes
- Stock control &ordering
- Menu planning
- Cook everything from scratch
- Staff training & progression
- COSHH
- Ensuring that the highest possible levels of service are achieved at all times
- Be a great team player & keen to learn
- Have a minimum 1 year chef experience
- Have experience in fresh food pubs, restaurants, or hotels
- Have access to your own transport due to location
- Be eager to develop your skills & knowledge
- Work closely with the Head Chef to ensure the kitchen runs smoothly at all times
- Experience in stock control
- Knowledge of Health & Hygiene Regulations
- Flexibility for weekend/evening work
- Level 2 Food Safety (desirable, but training can be provided)
- Knowledge of menu planning & costing (desirable)
