Chef De Partie

Manpower UK; Chinnor; On-site; GBP 34,000 - 37,000; Full time

Benefits offered by this job

Live-in option available for a fee

On-site car parking

Job summary

Manpower Recruitment in Chinnor, Oxfordshire, is seeking a Chef De Partie for a full-time permanent role. You will work 5/7 days, with flexibility for weekends, evenings, and mornings, including Sunday lunchtimes. A live-in option is available for a fee, and a driving license is required.

The role offers a base salary of £34,000 per year plus an annual service charge (up to £3,000). Experience in Michelin star or Rosette environments is ideal. Car parking is available on site.

Qualifications

• Ideal experience in a Michelin star or Rosette environment.
• Must drive and have own transport.
• Live-in option available for a fee.

Responsibilities

• To prepare, cook and serve meals that meet the standards set by the Head Chef.
• 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.
• Maintain personal tidy appearance and work in a hygienic manner.
• Be aware of all health, safety and security issues associated with the work area.
• Understand food costs and how daily departmental costs influence profit and loss.

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 £34000pa + Service Charge (up to £3000 per year)

Ideal experience in a Michelin star or Rosette environment.

*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.

• 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.
• Assist at private dinners as required.