To prepare, cook and present for service menu items to agreed standards.

To deputise for the senior Chef de Partie in their absence and supervise the unit chefs to maintain the smooth running of the kitchen.

Manage the cost of sales for your unit through effective use of the FnB Shop ordering system, stock control, and portion control and minimising of food wastage, with assistance from your Snr. Chefs as required.

Deputise for the Snr Chef de Partie in their absence, when identified, undertaking additional tasks as required to ensure the kitchen operation is managed effectively.

Provide general supervision and coaching to any junior staff in section/unit as relevant to ensure all food served meets the company standard and that such staff receive personal development.

Assist your Senior Chefs with the production of rotas, sickness and holiday management to ensure optimum staff at all times to meeting business needs.

Liaise and work closely with all unit team in order to create and maintain a good working environment and to action effectively any complaints, new ideas or modifications as relevant, thus ensuring guest satisfaction and other targets are met and if possible exceeded.

Produce high quality dishes as applicable to your unit and in line with company standards and to meet guest satisfaction as directed by the Senior Chefs i.e. Italian, Oriental, Indian or other speciality dishes

Work with the senior unit chef in the creation of new menu ideas, ensuring that accurate costing and specifications are considered.

Desirable (or at least 3 years relevant experience as detailed below)
Formal cooking qualification or willingness to study
Intermediate Food Hygiene (or demonstrable experience/knowledge of Health & Safety/hygiene requirements in a kitchen)
1:1 Trainer (either formal qualification or by experience)
Good standard of spoken and written English

3 years experience as Chef de Partie with supervisory and training responsibility for a small team in a large organisation or in a more senior position e.g. Head Chef or Sous Chef in a small establishment/kitchen.

Benefits; subsidised accomodation, huge discounted holidays for friends and family upto 7, discounted shops and restaurants, day passes for friends and family, contributory pension scheme, staff introductory bonus scheme.

Contact details

• Email: joe@thelrgroup.co.uk
• Phone: Joe 01603 768400

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