Chef de partie

Fourthandchurch; Hove; On-site; GBP 22,000 - 30,000; Full time

Benefits offered by this job

Discounted or free food

Very competitive pay

28 days holiday

Job summary

Fourthandchurch in Hove is seeking a passionate chef dedicated to producing high quality food. In this role, you will cook and prepare food consistently while ensuring top hygiene standards. Ideal candidates will have experience in busy kitchen environments and a strong team ethic. Benefits include discounted meals, competitive pay, and 28 days holiday. This position is full-time at approximately 48 hours per week, with Sundays and Mondays off, as the restaurant is closed.

Qualifications

• Experience in a busy kitchen producing high quality food is essential.
• A responsible, dedicated team player with a clear work ethic is required.

Responsibilities

• Cooking and preparing consistent high quality food daily.
• Ensuring kitchen hygiene standards are maintained.
• Assisting with ordering for your section.
• Managing and maintaining your section effectively.
• Minimising wastage.

Skills

Attention to detail

Team player

Work ethic

Responsibility

Job description

We are looking for a chef with attention to detail and a passion for great produce. The right person will want to take the opportunity to learn with experienced chefs and be keen to develop their career in a growing business. We are looking for someone with experience in a busy kitchen producing high quality food. A responsible, dedicated team player, conscientious and meticulous. A good attitude and work ethic are essential. We want someone who loves what they do and wants to get as much out of the job as they put in.

Responsibilities

• Cooking and preparing consistent high quality food on a daily basis as directed by the head chef
• Ensuring the kitchen is maintained to the highest operational and food hygiene standards
• Assisting with ordering for your section
• Effectively managing and maintaining your section
• Ensuring a thorough set up and close down of your section is adhered to
• Minimising wastage
• Building a good knowledge of all our produce and dishes in terms of provenance, ethics and seasonality
• Providing appropriate input on the menu and encouraging creativity

Benefits

• Discounted or free food
• Very competitive pay
• 28 days holiday
• Approximately 48 hours per week
• 5 day working week with every Sunday & Monday off (restaurant is closed)