Chef de Partie

Restaurants Brighton; Horsham; On-site; GBP 26,000 - 38,000; Full time

Job summary

Restaurants Brighton in Horsham is seeking a skilled cook to prepare and cook high-quality dishes according to recipes and specifications, contributing to menu development.

You will train junior kitchen staff, ensure SOPs and hygiene standards, collaborate with the culinary team, and help control food costs by minimizing waste and monitoring stock.

This role emphasizes safety, proper storage, equipment maintenance, and working during service periods to ensure smooth operations.

Qualifications

• Experience cooking high-quality dishes according to recipes and specifications.
• Ability to plan and develop menu items, suggesting innovative ideas to enhance offerings.
• Ability to train and mentor junior kitchen staff to maintain SOPs and hygiene standards.
• Collaborate with the culinary team to ensure smooth kitchen operations during service periods.
• Knowledge of food handling and cleaning procedures to maintain a safe working environment.
• Contribute to food cost control by minimizing waste and practicing portion control.
• Adhere to health and safety regulations including storage of ingredients and equipment maintenance.
• Monitor stock levels and notify when replenishment is needed.

Responsibilities

• Prepare and cook high-quality dishes according to recipes and specifications.
• Assist in planning and development of menu items, suggesting innovative ideas.
• Train and mentor junior kitchen staff, ensuring SOPs and hygiene.
• Collaborate with culinary team for smooth service operations.
• Follow proper food handling and cleaning procedures for safety.
• Contribute to food cost control by minimizing waste and portion control.
• Adhere to health and safety regulations, storage, and equipment upkeep.
• Monitor stock levels and notify when replenishment is needed.

Job description

• Prepare and cook high-quality dishes according to recipes and specifications.
• Assist in the planning and development of menu items, suggesting innovative and creative ideas to enhance the culinary offerings.
• Train and mentor junior members of the kitchen staff, ensuring they adhere to standard operating procedures and maintain hygiene and safety standards.
• Collaborate with other members of the culinary team to ensure smooth and efficient kitchen operations during service periods.
• Follow proper food handling and cleaning procedures to maintain a safe and clean working environment.
• Contribute to maintaining food cost and quality control by minimizing waste and practicing portion control.
• Adhere to all health and safety regulations, including proper handling and storage of ingredients, equipment maintenance, and personal hygiene.
• Monitor and maintain stock levels of ingredients and supplies, notifying the Sous Chef or Head Chef when replenishment is needed.