Chef de Partie

1 week ago

London EC, Central London, United Kingdom THE ROOF GARDENS Full time

THE ROOF GARDENS

The Roof Gardens is a social club in the sky, 100 feet above the streets of Kensington. Close to an acre of private gardens with views across London to the horizon, The Roof Gardens is a new generation members club. A place of escape, bursting with wildflowers, olive and mulberry trees, grassy lawns and hidden nooks. An Art Deco gem created in 1938, The Roof Gardens has a legendary legacy. People have come together, the curious, creative, riotous, radical and respected alike. Every chapter scatters their seeds in the soil; we are merely the latest gardeners in its ongoing story.

Created for season-by-season, morning-to-moonlight experiences. Al fresco Italian in the Walled Garden, vibrant, healthy twists on club classics in the Sun Pavilion, live performances and cosy cabanas in the Spanish Garden and late-night revelry in our den of decadence, the Biba Bar. Curated talks, debates, supper clubs and intimate celebrations in Esme's private villa. The Roof Gardens' community is united by open-mindedness, optimism and kindness, not defined by background.

The Role

We are looking for a Chef de Partie to join us at The Roof Gardens. As a key member of our kitchen team, you will be busy supporting the operation to ensure a truly brilliant experience for our members when they dine with us.

You'll need to be quick-acting, quick-thinking, responsive, and calm under pressure as you work in a busy team to execute preparation, cooking and delivery of your dishes to the very highest standards.

Key Responsibilities:

  • Food Preparation:Prepare ingredients, maintain cleanliness and hygiene, and ensure smooth operation of your section. Improve food preparation methods based on feedback.
  • Cooking and Presentation: Cook and present high-quality dishes from your section, working efficiently under time pressures.
  • Menu Development: Assist the Sous Chef in creating menu items, recipes, and developing dishes.
  • Team Management: Manage and train any Commis Chefs, delegate tasks and support their development.
  • Safety and Hygiene: Ensure health and safety procedures are followed and assist with food hygiene management.
  • Portion and Waste Control: Monitor portion sizes and waste control.
  • Stock Management: Conduct stocktaking and order supplies for your station.

Skills & Requirements

  • NVQ Level 3 or Culinary Arts Degree
  • Level 2 Food Safety and Health & Safety in the Workplace Award
  • Minimum one year of relevant experience
  • Awareness of manual handling and COSHH regulations
  • Familiarity with kitchen equipment
  • Competent English communication skills
  • Excellent knowledge across all kitchen sections
  • Ability to produce high-quality food
  • Effective oral communication and team management skills
  • Strong attention to detail and numeracy
  • Enthusiasm for personal and team development
  • Adaptability and openness to new ideas
  • Ability to work independently and deliver quality results
  • Positive and approachable demeanour with strong team player qualities

AMRT1_UKCT

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