Chef De Partie - East London

Chef de Partie - East London

Beyond Dining & Gingerline are looking to recruit a Chef de Partieto work on an immersive food experience at a new site in East London.

MAIN PURPOSE AND SCOPE OF THE JOB 

To prepare and cook Beyond Dining/Gingerline menus for nightly service. To work collaboratively with the Head Chef, Sous Chef and kitchen staff to produce food to the highest standard and continuously improve the food experience for diners. The position may offer opportunities to help create and present new dishes in line with any potential future Beyond Dining/Gingerline events and projects. 

POSITION IN THE ORGANISATION:

Reports To: Head Chef/Sous Chef/Junior Sous/Operations Manager

SALARY:

Starting salary £30,000 depending on experience, per annum 

TRIAL PERIOD: 

3 months 

HOLIDAY: 

Statutory 28 days per year. These must be co-ordinated to be timed with overall business down time where possible. Bank Holidays must be requested off, as the business may remain open. 

WORKING HOURS: 

Variable hours but based on 40-45 hours per week on site at the East London venue. 

DUTIES: 

Food Preparation 

• Cook menu items in cooperation with the rest of the kitchen staff 
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) 
• Have full knowledge of all menu items, food allergens and dietary requirements 
• Strive to improve food preparation and presentations 
• Ensure that stock is rotated and controlled within the specific section of the kitchen 
• Ensure that food comes out simultaneously, in high quality and in a timely fashion

Kitchen Operations:

• Answer, report and follow Head Chef or Sous Chef’s instructions 
• Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate 
• Ensure all policies, procedures, standards and guidelines are carefully adhered to 

Health and Safety:

• Enforce strict health and hygiene standards to achieve and maintain an EHO rating of 5/5 – related to HACCP food handling practices, cleaning and stock management 
• Report any health and safety issues immediately to supervisors or Operations Manager 

General:

• To support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met. 
• To help to run service when appropriate 
• Maintain a positive and professional approach with co-workers and customers 
• To undertake any other duties as requested by the Head Chef, Sous Chef or the Beyond Dining Directors