Sous Chef and Senior Chef De Partie

20000.00 - 24000.00 GBP Annual + GBP20000 - GBP24000/annum
24 May 2019
21 Jun 2019
Contract Type
My client is a stand out venue, centrally located in the heart of the Midlands and offering 2 floors of conference halls, suites and meeting rooms, an on-site production company, a catering company and three hotels.

They are currently looking to recruit an experienced Sous Chef and 2 x Senior Chef De Partie

These are full-time and permanent positions, primarily working 5 days out of 7 which includes bank holidays and weekends. Shift patterns are generally 2.00pm - 10.00pm although flexibility is required to meet the needs of the business and to ensure holidays are covered within the team.

Sous Chef - GBP23k

To assist in the control of the day to day running of the kitchen team and assist the Head Chef in achieving and exceeding company standards ensuring the highest level of food and quality is being prepared for our guests. To assist in maintaining cost control and wastage, minimise complaints and assist in the training and development of the team adhering to food safety and HACCAP practices.

* Experienced restaurant/ hotel chef passionate about food and interested in current culinary standards. The restaurant can cater for around 65 covers in their restaurant and 120 covers on functions

* Flair and innovative with the ability to work alongside the Head Chef in menu development and design and provide cost effective buying of kitchen products

* Able to direct staff in achieving deadlines

* Experience of managing a small team with the ability to motivate and develop the team

* Ability to communicate with people and clients at all levels both orally and written

Chef de Partie - GBP21k

Assist the senior chefs in the day to day management of the operation of the kitchen including food preparation and quality to ensure hotel quality standards are controlled.

* Manage day to day kitchen activities, plan own section work schedules.

* Help to ensure staff are motivated to deliver consistently high levels of guest service.

* To check mis en place is ready and to the required standard for service, using checklists and section books.

* To ensure you are working to recipe specifications at all times and to ensure junior chefs are working to recipe specifications. Taste and check food quality produced by junior chefs at key stages prior to food being served

* To assist with writing menus in conjunction with senior chefs and planning and implementing ideas for all menus.

* To ensure quality of food by checking consistency of food that is delivered.

* Gain customer feedback to improve food and presentation quality

Candidates will need to have had experience working with fresh food at a similar level (preferably in a hotel or leisure environment) and hold relevant food hygiene qualifications.

Please call Dan at Purestaff to discuss or apply now with your CV