Chef de Partie Required for Gastro/Brew Pub in E1
Work with the Head Chef -. Sous Chef - White Hart. E1 - Permanent
Training available for candidates that might not have all the skills of a Chef de Partie.
Accommodation may be available.
About the White Hart
We began brewing beneath the Pub four years ago.The Micro brewery has since outgrown the cellars and we now Brew out in East London. We love to produce great Beers and serve home cooked fresh food produced on site.
The White Hart has become has become a very popular Micro Brew Pub, serving its customers with great Beers and freshly cooked food.
At the White Hart we can offer you the opportunity to work in a creative environment.We prepare the majority of food from scratch.
This is a permanent role with a minimum of 40 hours a week over 5 days. Double Shifts are from 9.00am – 3.00pm / 5.00pm – 10.30pm or single shifts from 9.00am-4.00pm -or 4.00pm-11.00pm (with reasonable variations as required).
Your Responsibilities
Assisting with daily and responsible for managing the kitchen area in the Head Chef’s absence, including the implementation of our food hygiene and health and safety policy and the supervision and development of staff, including Front of House where appropriate, and remaining until the end of the shift.
Managing the cleaning and organisation of kitchen, prep, delivery, BOH, fridges and stockholding areas and that all food is stored appropriately.
Ensuring the kitchen is ready and set for and throughout service, that food is sent in good time and effectively communicating daily with the management team any availability issues, including having the menu ready on time.
Maintaining genuine excellence as the standard, working with recipes in the and adding to these with the Head chef, ensuring all food prepared is done so to recipe to maintain the style of food, also including the listing of all allergens and adhering to Soil Association guidelines.
Ordering and Stock Take duties including maintaining an up to date market and stock list.
Supervising food deliveries, their checking, recording, decanting and safe storage (and returning or reporting).
Enforcing practice of stock rotation, control and labelling of food as a daily standard, to ensure our compliance with food safety regulations.
Skills and experience
Professional catering experience at supervisory level in a similar establishment is essential. You need to work well both independently and under pressure, be calm, measured and able to find solutions to problems and think strategically.You must be flexible with your working hours, availability is essential at evenings and weekends.
Salary
Will be discussed on application but as an independent business we are very flexible regarding salaries. There is an option of accommodation above the pub.
Job Type: Full-time
Application Questions
Must be entitled to work in the UK.
How many years of Chef experience do you have?
How many years of Kitchen experience do you have?
Have you completed the following level of education: Diploma?
Do you have the following licence or certification: Food Hygiene?
Do you have the following licence or certification: Health and Safety?