Chef de Partie or Sous Chef, 2 AA rosette restaurant working mainly a straight shift

Russell's restaurant at Smiddy house
Posted

  • Contact: Glen Russell
  • Reference: Smiddy 1018

To work alongside chef/owner ensuring consistent and well executed dishes, exceeding our guest's expectations.

To work mainly straight shifts (dinner service only with occasional lunches)

To work in all section as and when required.

To produce dishes to the standards agreed.

To ensure a clean as you go manner ensuring Food Safety and Hygiene regulations are adhered to.

To be a team player and to communicate with other team members.

To work with fresh produce and to contribute to menu planning, recipes and costings

To reduce food waste ensuring stock rotation and good menu planning.

To assist in the clearing down of the kitchen at the end of each service.

To ensure your section is clean and tidy with all foods being correctly stored and labelled.

Previous experience from a quality kitchen working with fresh produce and has a good working knowledge of pastry.

Must be flexible to meet the needs of the business

To be well presented, takes pride in their job and has a passion for food.

To hold a certificate in Elementary Food Hygiene.

Ideally to hold a professional cookery qualification.

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