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Culinary Operations Specialist

1 month ago

Dagenham, Greater London, United Kingdom BD Group Full time
About the Role

We are seeking an experienced and ambitious Chef de Partie to join our culinary team at The Lab Café.

As a key member of our kitchen team, you will play a pivotal role in ensuring smooth operations, including menu planning, food innovation, preparation, and service.

Key Responsibilities
  • Menu Development: Assist the Head Chef in developing and testing new dishes, experimenting with new ingredients and cooking techniques to create innovative and appealing menu options.
  • Food Preparation and Presentation: Prepare and cook meals to the highest standards, ensuring consistency and quality in taste and presentation.
  • Kitchen Operations: Oversee the portioning, plating, and garnishing of dishes to ensure consistency in presentation and adherence to our restaurant's standards.
  • Service Standards: Ensure timely preparation and delivery of food orders by coordinating kitchen operations, managing workflow, and monitoring the progress of various kitchen stations.
  • Food Safety and Hygiene: Maintain strict protocols to prevent cross-contamination and ensure compliance with dietary and allergy requirements.
  • Inventory Management: Monitor stock levels, place orders, and manage inventory to ensure the kitchen is adequately supplied.
  • Emergency Response: Handle emergencies and unexpected issues in the kitchen by staying calm under pressure, making quick decisions, and implementing contingency plans.
  • Quality Control: Inspect food and ingredients for freshness and quality, ensuring that all dishes meet our standards.
  • Record Keeping: Maintain detailed records of food safety and hygiene practices to meet legislative and industry requirements.
  • Special Events: Support the planning and execution of special events, banquets, and catering functions.
  • Culinary Trends: Stay up-to-date with culinary trends and innovations, incorporating new techniques and ingredients into our menu.
  • Team Collaboration: Work closely with the front-of-house team to ensure seamless service and customer satisfaction.
Requirements
  • A professional certification, diploma, or degree in culinary arts, or a qualification in a catering/hospitality management field or equivalent experience.
  • Minimum of Food Hygiene Level 3.
  • Proven track record of working as a chef de partie or in a similar role.
  • Expertise in food preparation, presentation, and quality control.
  • Experience in conducting regular kitchen inspections to ensure cleanliness and organisation.
  • Excellent organisational and multitasking skills.
  • Strong communication and interpersonal skills.
Working Arrangements
  • Working pattern: Monday to Friday.
  • Full-time - 36 hours per week.
  • Location: Dagenham.