Kitchen Chef de partie
2 weeks ago
Wednesday - Sunday, approximately 48-50 hours per week. As a Chef de Partie, you will be responsible for assisting the Head Chef and Sous Chef in the preparation and production of high-quality dishes, ensuring consistency and excellence in every plate.
Food Preparation: Station Management: Oversee a specific section of the kitchen, ensuring all ingredients are prepared and presented to the highest standards.
Quality Control: Maintain consistency and quality in all food items prepared, adhering to portion sizes and presentation guidelines.
Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operation and timely service.
Hygiene and Safety: Adhere to all health and safety regulations, ensuring a clean and organized workspace at all times.
Training: Assist in the training and development of junior kitchen staff as required.
Be flexible in your approach to work, willing to assist in various kitchen duties as needed.
A diploma or degree in culinary arts or relevant field is preferred.
Experience: Minimum of 2 years of experience working in a professional kitchen environment, preferably in a similar role.
A genuine passion for food and a desire to continuously improve and learn new techniques.
Hygiene Certification: Basic food hygiene certificate is required.
Must be available to work Wednesday through Sunday initially, with flexibility to transition to a 4-day working week later in the year
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