Chef De Partie
- Employer
- Premier Work Support
- Location
- Crawley, West Sussex
- Salary
- Up to £12 per hour
- Closing date
- 13 Nov 2019
View more
- Sector
- Hospitality & Catering
- Contract Type
- Permanent
- Hours
- Full Time
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Premier Work Support are looking for Chef de Parties on a temporary basis with potential to earn a permanent contract subject to the individual.
This role is to confidently learn and create dishes on their menu using company specifications. Constantly working with the guest in mind, and always looking for ways to make the dining experience even more memorable.
In order to comply with strict aviation security regulations, due to the nature of this role we will be undertaking a full five-year reference history and apply for a Basic DBS, Criminal record check before starting the position. Any applicants with non - UK based references will require the appropriate DBS check and translation of documents and any gaps in employment must be accounted for.
Key Responsibilities
Work alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with production preparation, ensuring food quality and freshness, and monitoring ordering and stocking
Ensure / maintain meal quality and consistency by following designated recipes.
Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating.
Oversee and organise kitchen stock and ingredients.
Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organised for quality assurance.
Keep cooking stations stocked, especially before and during prime operation hours.
Train new kitchen employees to unit and kitchen standards.
Manage food and product ordering by keeping detailed records and minimise waste,, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Ensure all food preparation and presentation adhere to customer quality standards.
Work with head chef to maintain kitchen organisation, staff ability, and training opportunities.
Assist head chef with customer menu creation and presentation.
Helping the sous chef and head chef to develop new dishes and menus
Ensuring the team maintain the required standards of food hygiene and follow the rules of health and safety.
Requirements
Must have minimum 1 years experience
Must be flexible with regards to working extra hours and weekends, bank holidays and evenings when required to meet seasonal and customer demands.
Work may involve reasonable lifting of heavy/ bulky objects within the published health & safety guidelines on manual handling and or food safety requirements.
Complete all relevant paperwork within specified standards and time frames.
Ensure all training food safety standards are adhered to at all times.
Complete any other duties as requested by management.
Working hours will be 2 early shifts 5.30am to 2pm, 2 late shifts 2.15pm to 10.45pm followed by 2 rest days.
This role is to confidently learn and create dishes on their menu using company specifications. Constantly working with the guest in mind, and always looking for ways to make the dining experience even more memorable.
In order to comply with strict aviation security regulations, due to the nature of this role we will be undertaking a full five-year reference history and apply for a Basic DBS, Criminal record check before starting the position. Any applicants with non - UK based references will require the appropriate DBS check and translation of documents and any gaps in employment must be accounted for.
Key Responsibilities
Work alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with production preparation, ensuring food quality and freshness, and monitoring ordering and stocking
Ensure / maintain meal quality and consistency by following designated recipes.
Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating.
Oversee and organise kitchen stock and ingredients.
Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organised for quality assurance.
Keep cooking stations stocked, especially before and during prime operation hours.
Train new kitchen employees to unit and kitchen standards.
Manage food and product ordering by keeping detailed records and minimise waste,, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Ensure all food preparation and presentation adhere to customer quality standards.
Work with head chef to maintain kitchen organisation, staff ability, and training opportunities.
Assist head chef with customer menu creation and presentation.
Helping the sous chef and head chef to develop new dishes and menus
Ensuring the team maintain the required standards of food hygiene and follow the rules of health and safety.
Requirements
Must have minimum 1 years experience
Must be flexible with regards to working extra hours and weekends, bank holidays and evenings when required to meet seasonal and customer demands.
Work may involve reasonable lifting of heavy/ bulky objects within the published health & safety guidelines on manual handling and or food safety requirements.
Complete all relevant paperwork within specified standards and time frames.
Ensure all training food safety standards are adhered to at all times.
Complete any other duties as requested by management.
Working hours will be 2 early shifts 5.30am to 2pm, 2 late shifts 2.15pm to 10.45pm followed by 2 rest days.
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