Chef de Partie – High-Volume Event Catering, London

Convene; Greater London; On-site; GBP 26,000 - 32,000; Full time

Benefits offered by this job

Private medical insurance

Subsidised eye care

Wellness allowance

Employee Assistance Program

25 days annual leave + bank holidays

Bonus scheme

Rail season tickets & further教育

Cycle to Work scheme

Job summary

Convene Rathbone in London is seeking a Chef de Partie to join the opening team for our landmark West End venue. You will prepare and execute all event catering, maintain knowledge of menus, and contribute to cost-saving initiatives while upholding the highest standards of sanitation and kitchen organization.

Experience in high-volume catering, a passion for great food, and flexibility for long hours including nights and weekends are required.

Qualifications

• 2+ years experience in high volume catering
• Experience in kitchen/back of house operations
• Knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation
• Must be willing to participate in client satisfaction programs/activities
• Flexible with long hours; rotating shifts including nights and weekends
• Move, lift, carry, push, pull objects <= 25 pounds
• Stand, sit, or walk for extended periods
• Ability to operate common kitchen equipment

Responsibilities

• Prepare and execute all event catering relative to food and beverage
• Maintain full knowledge of menus, recipes, and other specification information
• Participate in company-wide cost savings initiatives
• Cooperate with implementation of cooperative training programs
• Display passion for increasing knowledge of the culinary field through menu development
• Responsible for sanitation, kitchen organisation, food handling and cleanliness
• Demonstrate hands-on leadership to delegate and follow up

Job description

Convene Rathbone in London is seeking a Chef de Partie to join the opening team for our landmark West End venue. You will prepare and execute all event catering, maintain knowledge of menus, and contribute to cost-saving initiatives while upholding the highest standards of sanitation and kitchen organization.

Experience in high-volume catering, a passion for great food, and flexibility for long hours including nights and weekends are required.