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Demi-Chef de Partie
Responsibilities:
- Work with the kitchen team, and coach Commis Chefs
- Make sure that dishes are prepared, cooked, and presented at standard
- Regularly check equipment and food temperature
- Maintain food safety during all stages of preparation
- Report any equipment that is not working or is faulty
- Create & take ownership of a clear plan & deliver results on time
- Work closely with the Restaurant team to ensure a collaborative partnership between front and back of house
- Communicate effectively ensuring that the teams are aware of the menu
- Demonstrate high levels of planning, organizing, and time management
- Adhere to company policies, controls, and standards
- Monitor and maintain inventory
Demi-Chef de Partie
Operational Standards:
- Ensure the smooth running of the kitchen
- Communicate in a confident and friendly manner
- Make sure all temperature checks and legislative requirements are completed
- Create & take ownership of a clear plan & deliver results on time
- Ensure recipes are being followed to keep the consistently high quality of food
- Build rapport in order to get the best solution and deliver results
- Collaborate flexibly as part of a team
- Develop an ‘Achieving Together’ environment across the Restaurant
- Actively work with colleagues to drive results and share best practice
- 2 days off per week
- Holiday package -16 days AL + HK regular SH + AL on your Birthday day + 1 Charity day + 1 Wellbeing Day per quarter.
- Training and Development
- Attendance Bonus per calendar month
- End of Year Bonus
- Medical Insurance
- Meals on Duty
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