Chef de Partie

**Chef de Partie / Junior Sous Chef - The Flitch of Bacon**

**Location: **The St, Little Dunmow, Dunmow CM6 3HT

**Salary: **£25,000.00-£28,000.00 per annum

**Holiday: **28 days pro rata including bank holidays per annum

**Days: **The restaurant is open Wednesday to Sunday. And for breakfast Sunday to Monday should guests book rooms to stay. Flexibility to work shifts between all specified days is required.
- Please note that due to the business location, you would need your own transportation to get to work._

**About them**

The Flitch of Bacon is proud to be the best restaurant in Essex. Nestled in the yale of the River Chelmer, it is a warm, welcoming, and relaxing restaurant with rooms housed in a stunning sixteenth-century Grade I listed building. They produce a refinedBritish menu made of carefully sourced, seasonal local ingredients, served by the warm, friendly and hospitable award-winning team.

They are currently looking to expand the team by adding individuals who are committed to providing an unparalleled service to its guests and leave them wanting to come back.

The company are looking for a Chef de Partie / Junior Sous Chef to join the team.

**The Role**

To assist the Chef Patron and kitchen team in co-ordinating and directing kitchen operations including production, service and distribution of dishes; ensuring that the food produced is of a high standard and is delivered in the time requested. Ensures a‘positive’, ‘can do’ attitude.

**Primary Responsibilities**

**Food Production**
Coordinate food preparation with other kitchen team members as instructed by Chef Patron, ensuring food is produced and presented to a high standard, minimise waste at all times by the effective control of commodities Prep food as instructed by Chef Patronand on own initiative.

**Management**
- To assist the Chef Patron in the process of recruitment, induction and training of kitchen personnel.
- Ensure workload is appropriately and fairly delegated and that tasks are performed to the standard required.
- Ensure staff fully understand their job purpose and duties.
- Assist the Chef Patron in setting objectives and monitoring progress for all staff accountable to the position.
- Assist the Chef Patron in handling of staff grievance of disciplinary matters in accordance with Company policy.
- Ensure kitchen staff are trained in the correct use of equipment and in the handling and storage of cleaning or other hazardous substances.
- To co-ordinate monthly stocktakes.

**Resource Planning**
- Assist the Chef Patron in checking food orders and menus and plan ordering requirements accordingly.
- Liaise with nominated suppliers to source specially requested food items.
- Control the ordering of fresh and frozen produce and dry store items required by the kitchen ensuring quantities and ordering levels are appropriate to business demands and budgets.
- Regularly inspects all kitchen areas for potential risks of temperature control of food, cross contamination hazards, unsafe equipment or fabric, and fire hazards, takes corrective action when required and reports to HC.

**Communication**
- Liaise with the Chef Patron to plan and price menus, considering costs and availability of commodities, seasonality, nature of use, service criteria and demand trends to ensure business success.
- Communicate effectively with staff on all levels including encouraging team members to contribute to the agenda of regular team meetings.
- Ensure all relevant information relating to the operation, business and personnel is communicated to the Chef Patron.

**Safety and Hygiene**
- Ensure that the temperatures of all fridges, blast chillers and freezers daily and report any faults immediately to Chef Patron.
- Ensure that the delivery temperatures of all frozen and chilled produce and refuse and record any produce that is not of the required temperature.
- Record the temperature of food at service points and take corrective action to ensure all produce is of the correct temperature.
- Assist the Chef Patron to formulate kitchen cleaning rotas and ensure tasks are completed to the required standard and signed off.
- Ensure high standards of quality control, handling and storage of commodities (including those of a non-food nature) with due regard to current legislation governing handling storage and processing.
- Take all relevant steps to mínimalise risks by ensuring that any real or potential risks are reported to the Chef Patron immediately.
- Ensure pub emergency, fire and accident policies and procedures are complied with.
- Regularly inspect all kitchen areas for potential risks of temperature. control of food, cross contamination hazards, unsafe equipment or fabric and fire hazards, take corrective action when required and report to HC.
- The company are equal opportunities employers, they value diversity and are committed to providing equal employment opportunities. They believe that the more inclusive their environments are, the better their work will be._