Chef's wanted to start as soon as possible
experience required.
Chef De Partie
As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on.
Key responsibilities:
Preparing, cooking and presenting dishes within your speciality
Managing and training any demi-chef de parties or commis working with you
Helping the sous chef and head chef to develop new dishes and menus
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
Commis Chef
Maintaining high standards of hygiene
Preparing the ingredients for a more senior chef
Measuring dish ingredients and portion sizes accurately
Dealing with deliveries and stock rotation
Please email us directly with your CV.