KEY RESPONSIBILITIES AND ACCOUNTABILITIES
- Ensure all food preparation meets standards
- Prepare and present high-quality food
- Supervise junior team members
- Keep all working areas clean and tidy and ensure no cross contamination
- Ensure food stuffs are of a good quality and stored correctly
- Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
- Have control and organisation of own section
- Assist Head Chef/Sous Chef/Senior CDP in the training of all staff in compliance of company procedures
- Ability to work well as part of a team
REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
Qualifications
Essential
- Professional Food Qualification or relevant experience
Experience
Essential
- 1 year experience of Chef de Partie or someone with 3+ years’ experience as a junior CDP (or equivalent) looking for the next step up in their career
- Professional Food Qualification or relevant experience
- Proficiency in a wide range of cooking techniques, including but not limited to, grilling, sautéing, baking, and knife skills. Additionally, knowledge of food safety regulations and procedures is essential.
Desirable
- Previous experience of cheffing within the tourism industry
Hours: 40
Closing date: Sunday 5th May 2024