About the Role

An exciting opportunity has arisen for a talented Senior Chef de Partie to join the Culinary team. The Senior Chef de Partie will assist the Sous chef in the daily preparation and service of food, ensuring that the highest standards are maintained at all times, and to ensure that the designated section, equipment and utensils are always kept clean and tidy to the standards required by the Restaurant

Your main duties will include:

• Supervise and check every dish sent from the section to ensure business standards are maintained. If an issue arises within the section a Junior Sous Chef must be able to communicate this to a senior and action any further directions given to them.
• Run each section of the kitchen managing MEP lists and producing food as directed by Sous Chef and to present it at the times required. In the absence of Sous chef/Head chef manages the kitchen ensuring all set standards and quality procedures are adhered to. Takes responsibility for the teams actions and decisions made.
• Actively manage all aspects of a section and is able to manage the junior kitchen brigade and delegating tasks accordingly. Ensure all handovers and observations are discussed with senior chefs regularly.
• Collate ingredient orders per section and managing stock levels. Highlight any product shortages (all operational needs). Liaise with the Sous/ Head Chef on product orders.
• Check produce quality adheres to the standards set by the business. Any product returned due to not being to the correct standard needs to be arranged and supplied.
• Have responsibility and ownership and upkeep of all equipment used in the kitchen, not just own section. Reports any underperforming or faulty equipment to Sous chef / Head chef.
• Monitor the produce being assigned to their section of the kitchen and report any issues to senior chef immediately. Any issues should be clearly communicated to the senior with direction of what is required.
• Manage staff training with the sous chef and maintain an active training plan/programme for each team member.
• Ensure cleaning schedules are followed by stewards and signed off by the Sous or Head Chef and to report any areas which need have not be cleaned.
• To be actively involved in all menu tastings.
• Ensure correct handling and usage of all equipment.
• As Junior Sous Chef and section in charge responsible for refrigeration cleaning, stock rotation, date coding and section deep cleaning.
• In the absence of the Sous Chef ensures all checklists and records are completed having checked the work of all responsible colleagues
• In the absence of a senior chef ensure the daily kitchen records and labelling standards are being maintained at all times.

About You

In order to be considered for this role, you will have an internationally recognised Culinary qualification and you should have a minimum of three years experience working as a Senior Chef de Partie in a standalone or branded restaurant.

This is a very "hands on" and demanding position so it is paramount that you work well in a team but are also able to set standards and lead by example at all times. You must be comfortable working under pressure and be passionate about producing cuisine of the highest possible standards.

It is also essential that you have good command of the English language (spoken and written) and you should be proficient in Microsoft Office applications.