Greycoat Lumleys' client, a lovely corporate company based in London, are looking for a CDP (Line Cook)on an ongoing basis

Location: East London

Hours/Days:Normal service is from 9-5, Monday through Friday, but will periodically include early opens or late closes, and a very occasional weekend. Schedules will be coordinated accordingly.

Salary & Benefits: £17.36 per hour. Holiday pay (accrue holiday pay for every hour you work, including evenings & weekends) Auto enrolment into Pension scheme. Tax and National Insurance paid for

Role Description:

The Chef de Partie (line cook) for the kitchen is responsible for producing and executing savory and pastry with the Chef de Cuisine, Sous Chefs, and other line cooks and team members. They will successfully participate in all events where we are the culinary support, either on the floor or virtually. The Chef de Partie (line cooks) report to the Temp Manager but takes daily directions from the local team.

Your Impact (Success):

Success in this role will be measured by your ability to: deliver world-class service to guests and employees; partner internally with other culinary team members, events teams, facility teams, internal business units, and partner organisations. Contribute to an energetic, engaging, and upbeat work environment, maintaining a healthy work/life balance.

Your Impact (Responsibilities):

To receive, prep, produce, execute and serve food for events that the team is in charge of or participating in
Helps to maintain an organised and efficient work environment through proper rotation, proper labelling, proper storage, clean stations, and regular deep cleaning of the space
They will comply and uphold applicable sanitary, health, personal hygiene, and safety standards set by health departments, supervisors, and the company.
They will help set the standard forthe quality and freshness of ingredients and products.
They will help to source, acquire and deliver produce from local markets and farms.
Focused on minimizing waste and helping to utilise any and all ingredients in a sustainable way
They will give and treat with the utmost respect all the ingredients and equipment we work with
They will keep budget and food costs in mind when creating dishes and contribute to a profitable department.
They will drive creativity with ideas, motivation, and inspiration regarding dishes, trends, and team.
Coordinates with the team in regards to product ordering and takes responsibility for their station and dish requirements
They will efficiently use their time while planning out their day regarding meetings, prep, events, and computer work.
Is a positive and solutions based member of the team
Will utilise their time efficiently and productively and has accuracy and speed while executing all tasks asked of them
Will uphold the shared idea of hospitality and will help to create memorable and authentic experiences for guests and employees
They will bring their authentic self to work and will be an active and engaged member of the team
They will support all other team members and will appreciate and find strengths in our differences
They will understand and represent the core values of the company and the team
Shows and gives the same respect to their peers and team members that they would want in return
Will help to build our authentic brand and add value to the department by educating and impacting the team and company
They will see opportunity in everything, anticipate the unexpected, unleash their passion, and lead with an entrepreneurial spirit
They will be up to date, flexible, and open when it comes to using technology and new ways of working and completing tasks
They will complete corporate training when directed by the company and your Chef de Cuisine.
They will be on time to meetings, events, and their workday, virtual and in-person, dressed professionally or required uniform.
They will answer emails, texts, Slacks, and phone calls during working hours quickly and professionally.
Develops their communication skills to be able to contribute and express their ideas, expectations, and opinions to the team
Assists in creating memorable food experiences.

Minimum Qualifications (Required):

Knowledge of food and beverage, including a variety of styles of food service ranging from fine dining to casual as well as informal settings
Ability to work with a flexible schedule (typically 9-5 workdays, plus several evenings monthly and a rare weekend)
Excellent guest engagement skills, with the ability to anticipate guest needs over time
A highly tuned attention to detail, regarding the physical spaces, guest interactions, table markings, glassware and overall event readiness
Understanding of company standards and what creates a high-quality experience
Ability to work with extreme discretion and confidentiality
Knowledge of food safety and food handling requirements
Food and restaurant industry knowledge
Strong organisational skills
Must be able to work on one's feet for up to 8 hours per shift if necessary
Must be able to lift 25 kilograms and carry it at least 8 meters unassisted
A commitment to and continual refinement of skills within the world of culinary crafts (food, beverage, service)
Ability to change direction and refocus efforts quickly for success
Current with all required local foodservice certifications

Advantageous Qualifications (Not Required):

Professional work experience in a corporate environment
Experience working at a growing global enterprise technology company or similar (i.e. Business Consulting, IT Consulting/Services, Cloud-based technology companies, etc.)
Previous international work experience
Ability to adapt to ones environment to ensure a successful event and overcome obstacles

Working as temporary staff for Greycoat Lumleys, you will be supported from the initial registration through to the completion of your weekly booking by the consultant. You will be paid on a weekly basis, directly by us and we will also let you know how much holiday pay you are entitled to.

Responsible Consultant: Sahar Yassin