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 coursesBlue 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 schemesWhat 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