Chef De Partie

Manpower UK; Chinnor; On-site; GBP 32,000 - 34,000; Full time

Benefits offered by this job

Live-in option

Car parking on site

Job summary

Manpower Recruitment is seeking a Chef De Partie for a full-time permanent role in a well-established restaurant in Chinnor, Oxfordshire. The role covers 5/7 days with flexibility for weekends, evenings and mornings, and pays £32,000-£34,000 per annum plus a service charge up to £3,000 annually.

Live-in option available for a fee; car parking on site and a need to drive. Sunday lunch shifts only, with one extra evening off per week and split shifts between shifts.

Qualifications

• Experience as Chef de Partie in a high-volume kitchen.
• Willingness to work weekends, evenings and mornings as required.
• Must drive and be able to commute to Chinnor, Oxfordshire.

Responsibilities

• Prepare, cook and plate meals to the Head Chef's standards.
• Assist in development and design of seasonal menus.
• Monitor food quality, taste and presentation before service.
• Control food costs and reduce waste while maintaining safety and hygiene.

Skills

Chef de Partie

Food preparation

Menu development

Cost control

Hygiene

Job description

Manpower Recruitment are looking for a Full Time Permanent, Chef De Partie in an established restaurant based in Chinnor, Oxfordshire.

This is a Full-Time role, working 5/7 days and would need flexibility to work Weekends, Evenings and Mornings. The role is paying £32000-£34000pa + Service Charge (up to £3000 per year).

• Live in option available for a fee
• Must drive

• No Monday working as restaurant is closed
• Sunday lunchtime working only
• Allocated one extra evening off per week.
• Split Shifts required between shifts.
• Car parking on site

Overall Objective:

To prepare, cook and serve meals that meet the standards set by the Head Chef.

Essential Job Functions Food Production

• Helps create, prepare, and cook the assigned dishes as per recipe specification.
• Participate in the development and design of seasonal menus.
• Assess all dishes before leaving kitchen for taste, presentation, and food quality.
• Control food cost with minimum wastage including correct food preparation and handling of leftover food items.
• Ensure safety and security is always adhered to.
• Maintains personal tidy appearance and works in a hygienic manner.
• Keeps control of his/her responsible station and report low stock levels to shift supervisor.
• Be fully aware of all health, safety and security issues associated with work area.
• To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
• Ensure minimum wastage by correctly handling surplus food after service.