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Sevenoaks, Kent
Chef
Chef de Partie

Chef de Partie

K.B.C. Associates Ltd

Posted 3 days ago, valid for 7 days

Sevenoaks, Kent TN14, England

Part Time

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Sonic Summary

The position requires a candidate who can start covering from 31st March onwards and must be able to drive to the site.
You will report to the Head Chef and oversee daily kitchen operations, ensuring high-quality dishes and smooth service.
Responsibilities include managing inventory, maintaining food safety standards, assisting with events, and training kitchen and FOH staff.
Candidates should have at least 2 years of experience in a similar role and a passion for excellence and teamwork.
The salary for this position is competitive and commensurate with experience.

MUST BE ABLE TO COVER 31ST MARCH - ONWARDS
MUST BE ABLE TO DRIVE TO SITE

Purpose

Reporting to the Head Chef, you'll oversee daily kitchen operations, ensuring top-quality dishes and smooth service. Responsibilities include managing inventory, maintaining food safety standards, assisting with events, and training both kitchen and FOH staff. If you're passionate about excellence and teamwork, we’d love to hear from you!

Specific Responsibilities:

MUST BE ABLE TO COVER 31ST MARCH - ONWARDS
MUST BE ABLE TO DRIVE TO SITE
To plan, prepare and cook menu items as directed by the Sous / Head Chef.
To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
To assist with stock taking when required.
To carry out the smooth and efficient running of your section as appropriate.
To look after the team in the kitchen in the absence of the Sous / Head Chef
To prepare mis en place lists and place orders as requested

Client Service:

To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

People:

To be a team player, assisting other team members when necessary.
To treat members of the team at location as you would expect to be treated.
To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

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