Relief Chef

Platinum Recruitment Consultancy; Oxford; On-site; GBP 25,000 - 30,000; Full time

Benefits offered by this job

Flights reimbursed

Free onsite accommodation

Meals on duty

Referral scheme up to £250

Job summary

Platinum Recruitment is proud to be partnering with a well-established beach side restaurant in the Channel Islands who have an exciting opportunity for an experienced Relief Chef de Partie or Sous Chef to join their team in the kitchen.

Flights reimbursed, free onsite accommodation, meals on duty and a referral scheme up to £250 via Platinum Recruitment are provided as part of the package. You will support the function kitchen, manage stock, and uphold high standards of cooking and presentation.

Qualifications

• Experience as Relief Chef de Partie or Sous Chef in a fast-paced kitchen.
• Ability to guide junior kitchen staff in line cooking, prep and plating.
• Strong stock control and FIFO processes to ensure freshness.

Responsibilities

• Assist the function kitchen.
• Provide guidance to junior kitchen staff on line cooking, prep and plating.
• Oversee and organise kitchen stock and ingredients.
• Ensure FIFO and proper dating for quality assurance.

Skills

Relief Chef Experience

Chef de Partie

Sous Chef

Kitchen Leadership

Job description

Role: Relief Chef

Location : Oxfordshire

Salary: £20.00 per hour

Platinum Recruitment is proud to be partnering with a well-established beach side restaurant in the Channel Islands who have an exciting opportunity for an experienced Relief Chef de Partie or Sous Chef to join their team in the kitchen.

What's in it for you?

• Flights Reimbursed
• Free onsite accommodation
• Meals on Duty
• Referral Scheme up to £250 via Platinum Recruitment

What's involved?

• Helping the function kitchen
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Oversees and organises kitchen stock and ingredients.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organised for quality assurance.
• Keeps cooking stations stocked, especially before & during prime operation hours.
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Works with head chef to maintain kitchen organisation, staff ability, menu, and training opportunities.
• Verifies that food storage units all meet standards & are consistently well-managed.