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Form of workWe are currently recruiting temporary Chef De Parties for several job assignments within the Greater London area.
Our agency supplies a variety of businesses, such as Restaurants, Hotels, Gastropub, Contract catering events and more.
Temporary work is ideal for candidates who want flexible employment, that fits into their schedule. If this is something of interest, then register with our agency online today.
Pay rate & Working Hours:
- Pay rate: £14 – £18 (Depending on skill set & Job Assignment)
- PAYE & Umbrella options available
- Working Hours: Various Shift Patterns Available.
Benefits of temporary work
- Flexible Working
- Weekly Pay
- PAYE – Holiday Pay & Pension Contribution
Summary of CDP Job Role:
The Chef de Partie will be responsible for overseeing a specific section of the kitchen operations, including food preparation, recipe development, and ensuring that all dishes are cooked to the highest quality standards. The successful candidate will have a passion for creating delicious dishes, be able to work effectively in a fast-paced environment, and have a proven track record of working collaboratively as part of a high-performing kitchen team.
Key Responsibilities:
- Prepare and cook dishes according to menu specifications and recipes, ensuring that all dishes are cooked to the highest quality standards
- Oversee the preparation of ingredients, including butchering meat, filleting fish, and preparing vegetables
- Assist with menu planning and recipe development, making suggestions for new dishes and improving existing ones
- Ensure compliance with food safety and hygiene standards, and maintain all necessary documentation to ensure adherence to regulations
- Train, supervise, and motivate junior kitchen staff, ensuring that they are meeting performance standards and that their professional development needs are met
- Collaborate with the management team to develop and implement strategies to drive sales and profitability
- Maintain a clean, organized, and safe kitchen environment, ensuring that all equipment is well-maintained and functioning properly
Qualifications:
- Proven experience as a Chef De Partie or line cook in a high-volume restaurant environment
- Excellent culinary skills and knowledge of international and regional cuisines
- Experience in food preparation and recipe development
- Strong leadership and management skills, with the ability to motivate and inspire a team
- Excellent communication and interpersonal skills, with the ability to build strong relationships with staff and customers
- Strong organizational skills, with the ability to manage multiple tasks simultaneously
- Demonstrated ability to work effectively in a fast-paced environment
- Ability to work flexible hours, including evenings and weekends
- Degree or diploma in culinary arts or related field is preferred, but not required
