Kitchen jobs in United Kingdom

Job title: Chef De Partie

Reports to: Operations Manager

Location : West Malling, Kent

Hours per week: 37 - 45 hours per week, over 5 days. Weekend working will be required.

Salary: £26,000 - £30,000 per annum depending on experience

Our Cafe Chef will be wholly responsible for the running of the kitchen. You will be someone with excellent culinary skills who is knowledgeable on food and its’ provenance. A strong leader, who can demonstrate the skill set required for a smooth, hygienic kitchen operation, delivering quality plates at all times.

Petworth Places is made up of several teams of dedicated people building a destination hospitality and food and beverage business. Our core businesses are located in the beautiful South Downs market town of Petworth, West Sussex, and the historic market town of West Malling in Kent.

Established in 2010, the group comprises a multiple-award-winning food brand, The Hungry Guest (a double winner of UK delicatessen and farm shop of the year), E. Street Bar & Grill, and The Angel Inn (with seven upmarket guest rooms). The group also includes Augustus Brandt, a interiors and antiques business, and Newlands House Gallery, an exciting gallery and exhibition space.

The Cafe Chef will be responsible for:

• Organisation of all kitchen areas to ensure they are clean, hygienic and compliant.
• Ensuring the kitchen is prepared and ready to work in with correct equipment in place.
• Good communication existing between the kitchen and FOH.
• Ensuring every employee in the kitchen follows good hygiene practices.
• Leading by example on food knowledge and help rectify errors quickly to avoid guest dissatisfaction.
• Being able to train junior chefs on areas where required and actively supports their development.
• Managing stock levels, ordering, inventories, and stock reconciliation. Manage cash flow by correct ordering, having sufficient but not excessive stock levels.
• Liaising with local suppliers for quality produce, including pricing for profit optimisation.
• Ensuring all kitchen areas are cleaned and maintained throughout the day to a high standard.
• Ensuring all compliance records are completed. Appropriate action is taken for any out of spec readings.
• Ensures stock rotation is completed to avoid unnecessary waste of food. Communicates and actions short shelf lives to enable usage before spoilage.

• Create dishes that are inviting, appealing and exciting for all guests, which reflects the vision of the business.
• Maintain an understanding of the hospitality industry and food, including awareness of trends and new methods, and generally keeping ahead in the industry.
• Listen to feedback, communicate to the team, and take corrective action where appropriate.
• Support the business in building sales around seasonal, exceptional and locally-sourced goods which deliver an attractive, pivotal focus for the restaurant.
• Ensure the service in the premises is delivered to a high standard, through the delivery of food promptly and within the expected time.
• Co-ordinate effectively with the team about speed of service, item availability and popularity of menu items via regular communication before, during and after service.
• Monitor the quality of food in accordance with company standards.
• Be passionate about food and build enthusiasm among team members for the great products they serve.
• Create a positive, cohesive, friendly, calm, and fun working environment.

This document is not intended to be an exhaustive list, and additional responsibilities maybe required as Senior Management team continually develop and grow the business and the Company as a whole.

The successful candidate will possess the following:

• A minimum of 2 years in a similar role.
• Level 2 Food Hygiene Certificate (or working towards).
• Great attention to detail.
• Computer literate – word, excel, and online applications.
• Excellent written English skills.
• Ability to understand a HACCP plan and associated documents.
• Good understanding of food cost and how to optimise profit.