Chef De Partie (CDP)

People Providers; East Runton; Sur place; GBP 23 000 - 30 000; Plein temps

Avantages offerts par ce poste

Dynamic team

Career development

Fast-paced environment

Résumé du poste

People Providers is seeking a dedicated Chef de Partie to support dinner service and contribute to a high-quality dining experience in a busy kitchen. The role covers preparing, cooking and presenting dishes, with an emphasis on working collaboratively with senior chefs and maintaining HACCP standards.

Roles include running a station, following recipes, and ensuring accurate labelling and stock rotation. The position offers 4-day pattern options (full or part-time) and an opportunity to grow

Qualifications

• Basic technique and seasonality knowledge with menu awareness.
• Ability to run kitchen briefing and setup across stations.
• Demonstrates reliable attendance and timekeeping.

Responsabilités

• Preparing, cooking and presenting high-quality dishes across fish and meat.
• Assist senior chefs in menu items and recipes development.
• Support health & safety and food hygiene practices.

Connaissances

Basic technique

Seasonality knowledge

Menu knowledge

Kitchen briefing

Team collaboration

Attention to detail

Pressure management

Problem solving

Health & safety practices

Formation

Experience in kitchen procedures

Description du poste

Pay rate: Competitive salary, negotiable depending on experience.

Shift Pattern: 4 days per week - Full time and Part time positions available.

We are seeking a dedicated and hardworking individual to join our Kitchen team. As a Chef de Partie, your role is critical to the smooth running of dinner service and the overall dining experience.

Responsibilities

• Preparing, cooking and presenting high-quality dishes in addition to preparing fish and meat.
• Assisting the senior chefs in creating menu items, recipes and development.
• Assisting with health & safety and food hygiene practices.
• Maintaining a clean and safe working environment.
• Being punctual and working well under pressure.
• Must follow recipes and methods and respect the service chef at all times.
• Can responsibly ensure correct labelling in the kitchen and thorough stock rotation.

Requirements

• Basic technique, seasonality and menu knowledge and has the ability to run the kitchen briefing.
• Is able to correctly set up and prep in all sections, including running their own station.
• Expertise in sauce & stock making.
• Develops good working relationships with all colleagues within the Bar and Restaurant and contributes fully to the workload.
• Works collaboratively with colleagues across all teams and assists colleagues as required.
• Reliable with good attendance and time keeping.
• Organised with good management of self and tasks, and good attention to detail to ensure quality consistency.
• Works well, and remains professional, under pressure.
• Takes responsibility for own good performance by listening to and taking on board feedback from others.
• Has good problem-solving skills and communicates effectively with colleagues, presenting a positive attitude towards all members of staff.
• Experience and qualifications in kitchen working procedures and health and safety desirable.

Benefits

• Competitive and negotiable hourly wage.
• Opportunity to work in a dynamic and collaborative team environment.
• Gain valuable experience in the hospitality industry.
• Enjoy a fast-paced and exciting work atmosphere.

We require 2 weeks of your annual holiday entitlement be taken between January & February of each year due to the needs of the business.