Chef de partie

• We offer competitive rates of pay

· Great discounts including 33% off all Metro and Greene King pubs

· Heavily discounted stays in our hotels.

· Paid annual leave

· 50% discount on staff meals

Schedule:

• 10 hour shift

• 8 hour shift

• Holidays

• Weekend availability

Supplemental pay types:

• Tips/service charge

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times

Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures

Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times

Team Collaboration – communicate effectively with all other team members and assist/support all colleagues where necessary

Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order

Proven experience working in as a Commis Chef or similar role

Knowledge of various cooking techniques and cuisines

Strong understanding of food safety and sanitation practices

Ability to work in a fast-paced, high-pressure environment

Excellent attention to detail and organisational skills

Strong communication and teamwork abilities