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Chef de Partie / Sous (Scandinavian / Swedish / Nordic / Tradiontal English cuisines) - Luxury retirement complex - £30k to £35k - NW London
A wonderful opportunity for a Chef who is looking for their next step and to build their career, working with an internationally known Head Chef, who has won awards and has a 5* Hotel standard background. The Head Chef is looking for someone who is keen to grow and support him in this new luxury retirement complex, which offers a 5* Hotel type service and facilities to its residents and also to visitors and external customers.
SALARY ETC:
- £30k to £35k + benefits
- NW London
- Permanent, full-time (40-hours per week)
- Working 5 days out of 7, on a rota basis, initially working from 12pm to 8pm, although some flexibility will be required as the business grows. The latest you will finish is 10pm.
- 40 covers + external covers, brigade of 2-chefs, with potential to increase as business grows.
- Traditional English + Scandinavian / Eastern European cuisine
- Start: ASAP, although willing to wait for the right person.
REQUIREMENTS:
- Must have full right to work in the UK
- Food Hygiene Certificate
- Relevant qualifications, or equivalent experience.
- At least 2-years recent experience in a high-end restaurant, 4/5* Hotel, or similar.
- Must have a positive and reliable outlook, who is keen to learn and support the Head Chef.
- Must have a complete understanding of all basic food production skill sets with the ability to perform the tasks error free and meet the company quality standards.
- To work under instruction of senior chef’s and any directives reasonably asked.
DUTIES TO INCLUDE:
- Follows company standard recipe and menu specifications.
- Uses a knife and performs all basic knife cuts.
- Maintains accurate food holding temperatures at all times.
- Performs basic food preparation items i.e., stocks, soups, and vegetable production.
- Accurately measures recipe quantities.
- Communicates verbally and in writing to all co-workers.
- Demonstrates all basic cooking techniques.
- Follows daily production schedules and completes assignments.
- Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
- Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
- Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
