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Responsibilities
1. Manage your section on a daily basis ensuring high standards of food and service.
2. A pivotal role, supporting the Head Chef, as the Chef de Partie, you will be responsible for organising and running the service smoothly.
3. Duties also include food ordering for the section (possibly assisting with stock counting), food safety & hygiene files / procedures along with involvement in menu planning for dishes directly prepared by the section.
REQUIREMENTS
1. Minimum of 2 years Chef de Partie experience essential for this role.
2. Ability to work well under pressure in a fast paced environment.
3. Flexible to work 40 hours per week / mornings, lunches and evenings / 5 days a week to include weekends.
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