Chef de Partie

• Daily food preparation, meeting the quality and standards of HACCP.
  
• Responsible for maintaining the hygiene of the kitchen
  
• Ensure all dishes leaving the kitchen are prepared and presented to agreed standards.
  
• Avoid unnecessary wastage.
  
• Supervision and training of junior and new kitchen staff.
  
• Estimating the daily production needs, avoiding unnecessary wastage.
  
• Manage stocks in a responsible manner.
  
• Check the quality of raw and cooked food products to ensure that standards are met.
  
• Assist in developing daily and seasonal menu items.
  
• Operate and maintain all equipment of the kitchen following H&S procedures.
  
• Ensuring a friendly working environment where creativity, continuous improvement, and constructive criticism are standard.
  

Requirements

• 2 years’ experience as Chef de Partie in a busy kitchen.
  
• Experience with sushi / Japanese food is an advantage.
  
• Ability to showcase available local and seasonal ingredients.
  
• HACCP knowledge and experience.