Chef de partie

Blue Arrow is proud to offer a fantastic opportunity as a chef de partie in Derbyshire working across several different locations with different clients.

If you enjoy working with a variety of produce and menus, and working towards a new goal every event, then we'd love to hear from you.

Roles & Responsibilities

• Knowledge and ability to independently and effectively run your section, for example; meat, fish, vegetables, pastry, butchery, sauces, grill, starches, starters, fry, pantry and roast
• The ability to supervise, engage and teach Commis Chefs and Kitchen Assistants
• The ability to delegate tasks appropriately
• Ability to work without close supervision and deliver quality work
• Strong ability to produce good quality food and first rate culinary skills
• A flair, passion and a love of ingredients
• Strong organisational skills
• An ability to work unsupervised and consistently deliver quality work
• Experience of a variety of kitchen environments and cuisines
• Awareness of Hazard Analysis and Critical Control Points (HACCP)
• Good maths/numeracy skills
• Good oral communication with all members of the team
• A grasp of profit margins

Personal traits

• Strong attention to detail
• Enthusiasm and willingness to develop your own skills and knowledge, plus those around you
• Flexible and have a willingness to embrace new ideas and processes
• Good team management skills
• Team player qualities and the ability to work well with staff at all levels in the kitchen
• Positive and approachable manner
• Able to thrive in a fast-paced kitchen
• A cool/calm/level head when under pressure and during a busy service
• In the care sector need a basic awareness of allergens, special diets, portion control and recipe costings, under guidance from the Sous Chef or Head Chef

Main Duties/Responsibilities

• Prepare, cook and present food as per your station
• Prepare food to ordering during service as per your station/section e.g. meat, fish, vegetables, pastry, butchery, sauces, grill, starches, starters, fry, pantry and roast
• Ensure you and your team have high standards of food hygiene and follow the rules of health and safety practises in the kitchen
• Manage and train any assigned Commis Chefs or Demi-Chef de Parties working with you
• Monitor portion and waste control to maintain profit margins
• May be involved in assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes

Qualifications/Experience

• Level 2 Food Hygiene
• Minimum 1 year's relevant experience
• Enhanced child & adult DBS (not essential for all environments)
• Awareness of manual handling techniques
• Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
• Experience of kitchen equipment including different knives
• Any health and safety and food hygiene courses

Blue Arrow Benefits

• Dedicated consultants and a 24/7 phone line
• Weekly pay
• Dedicated app and portal to see your rotas, shifts and much more
• Superstar of the month
• Auto enrolment into pension schemes

What next?
If you are interested in the above role and feel you can meet the requirements, we please ask all applications are made via the click apply button, and we will aim to process your application as quickly and as efficiently as possible.

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.