Our client is a renowned establishment known for its exceptional cuisine and hospitality, with an unwavering commitment to customer service.
Key Responsibilities
In charge of a specific kitchen section, including Sauce, Meat, Fish, Grill, Hot/Cold Larder, Garnish, and Pastry.
Support the Head and Sous Chef team as a pivotal role, responsible for organizing and running the section efficiently, managing and training junior chefs under direct supervision.
Maintain the highest levels of food quality and consistency, ensuring adherence to food safety and hygiene protocols.
Assist with ordering supplies for the section, participate in stock counting, and contribute to menu planning for dishes prepared by the section.
Requirements
Minimum 2 years' experience in a similar culinary background, with a genuine passion for cooking and a natural flair for craftsmanship.
Demonstrate a proven ability to cook from scratch using high-quality produce, with a strong appreciation for ingredient selection.
Showcase excellent time management, multitasking, and interpersonal skills, with the ability to work well under pressure.
Lead by example as a Senior Chef de Partie, consistently training, monitoring, motivating, and educating staff to achieve excellence.