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Cafe Francois, Borough Market
Chef de Partie
Full time (min 45 hours contract)
£15.91p/h
Paid overtime
What we offer:
- Referral scheme up to £700 each new employee you refer (T&Cs apply)
- Supplier trips to visit our supply chain and see the wonderful farms our food comes from, and the vineyards our wine is from.
- Extra holiday day on your birthday after 2 years of service
- £150 voucher to dine at Café/Maison Franois after each completed year of service
- Staff discount 35% of the total bill (after probation period)
- Counselling services and 24 hour in moment support
- Family Care, support with childcare, eldercare and pet care
- Access to the GP Surgery Web App 24/7, 365 days
- Legal assistance helpline
- Summer and winter staff party with fine drinks, food, games and lots of FUN!
- Employee of Month - £50 voucher
Who you will be:
- Previous experience as a Chef de Partie within a high-volume restaurant
- Knowledge of preparing, cooking, and presenting dishes in your section
- Experience of training and supervising junior chefs
- Ensuring the quality of raw and cooked food, and that food hygiene standards are met
- Ordering and managing stock, and monitoring portion and waste control
- Helping the sous chef and head chef develop new dishes and menus
- Ability to work under pressure and as part of a team
- Keen attention to detail in maintaining the highest levels of service
Who we are:
Café Franois is a bustling local canteen with style, where there is something for everyone. The Café transforms throughout the day to meet the needs of its regulars. Coffee and breakfast first thing, lunch to go or eat-in, brunch at the weekend, and a bar in the evenings with simple, tasty dishes.
Drawing together inspiration from the iconic cafés of Paris, the hip new wave delis of California, and the stylish bistros of Montreal, Café Franois meets the need of locals and tourists alike, offering a refuge from the hustle and bustle of the market, morning, noon and night, seven days a week.
Café Francois works with amazing suppliers and focusing menus on seasonality and sustainability.
**You must have the right to work in the UK to be considered **
