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Chef De Partie - Great Malvern, United Kingdom - Edwin Royce Recruitment Ltd
Description
Job Title:
Chef de Partie
Location:
Malvern, Worcestershire
Hours:
Wednesday – Sunday, approximately 48-50 hours per week. 4-day working week and 3 full days off.
Job Description:
We are seeking a skilled and passionate Chef de Partie to join our dynamic culinary team in Malvern, Worcestershire.
As a Chef de Partie, you will be responsible for assisting the Head Chef and Sous Chef in the preparation and production of high-quality dishes, ensuring consistency and excellence in every plate.
Responsibilities:
1.
Food Preparation:
Prepare and cook dishes according to recipes and standards set by the Head Chef.
2.
Station Management:
Oversee a specific section of the kitchen, ensuring all ingredients are prepared and presented to the highest standards.
3.
Quality Control:
Maintain consistency and quality in all food items prepared, adhering to portion sizes and presentation guidelines.
4.
Team Collaboration:
Work closely with other members of the kitchen team to ensure smooth operation and timely service.
5.
Hygiene and Safety:
Adhere to all health and safety regulations, ensuring a clean and organized workspace at all times.
6.
Menu Development:
Contribute ideas and suggestions for menu improvements and seasonal dishes.
7.
Training:
Assist in the training and development of junior kitchen staff as required.
8.
Adaptability:
Be flexible in your approach to work, willing to assist in various kitchen duties as needed.
Requirements:
1.
Culinary Qualification:
A diploma or degree in culinary arts or relevant field is preferred.
2.
Experience:
Minimum of 2 years of experience working in a professional kitchen environment, preferably in a similar role.
3.
Skills:
Strong cooking skills with a focus on attention to detail and creativity. Ability to work efficiently under pressure.
4.
Team Player:
Excellent communication and interpersonal skills, with the ability to work collaboratively in a fast-paced environment.
5.
Passion:
A genuine passion for food and a desire to continuously improve and learn new techniques.
6.
Hygiene Certification:
Basic food hygiene certificate is required.
7.
Availability:
Must be available to work Wednesday through Sunday initially, with flexibility to transition to a 4-day working week later in the year