Chef de Partie/Commis
- Recruiter
- Anonymous
- Location
- Northamptonshire
- Salary
- 16000.00 - 20000.00 GBP Annual
- Posted
- 02 Sep 2018
- Closes
- 30 Sep 2018
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
We are a newly refurbished pub and restaurant in the heart of Stanwick. In cosy surroundings, we offer a hand-picked selection of real ale, wine and spirits in our Village Bar, alongside fine dining in our Restaurant. Our freshly landscaped garden is the perfect place for you to drink, dine and unwind.
Duke of Wellington
Stanwick
Chef de Partie/Commis with Competitive rates of pay
we would like both contract and permanent staff to apply we have an immediate need for a relief chef and then are heavily recruiting this year to strengthen our team
16k-20k
A Chef de partie should have good knowledge of recipes and products
They are responsible for learning all sections around the kitchen.
To prep food consistently to the level required by the Chef and standard of the business
To compile the list of and complete daily preparation tasks for the section to the required standard within the given time
To complete all storage, stock rotation and cleaning tasks for the section to the required standard within the given time
To maintain the correct level of stock as set down by the Head Chef and minimise wastage of any sort
To check and put away deliveries as required
To appropriately delegate and assist in all tasks delegated within the section
To accurately carry out instructions received by line manager during service
To accurately and calmly give instructions to junior staff during service and assist if necessary in the completion of the instructions
To maintain and work carefully with any personal or equipment and minimise breakages
To clean down the section at the close of each shift and assist with any other cleaning tasks as required
To maintain good time keeping, reporting for duty clean, tidy and in correct uniform
To attend daily departmental meetings and training as required
To report hazards and maintenance requirements in the workplace to the departmental Manager
To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and to ensure team members similarly comply.
To assist in writing of daily specials
Duke of Wellington
Stanwick
Chef de Partie/Commis with Competitive rates of pay
we would like both contract and permanent staff to apply we have an immediate need for a relief chef and then are heavily recruiting this year to strengthen our team
16k-20k
A Chef de partie should have good knowledge of recipes and products
They are responsible for learning all sections around the kitchen.
To prep food consistently to the level required by the Chef and standard of the business
To compile the list of and complete daily preparation tasks for the section to the required standard within the given time
To complete all storage, stock rotation and cleaning tasks for the section to the required standard within the given time
To maintain the correct level of stock as set down by the Head Chef and minimise wastage of any sort
To check and put away deliveries as required
To appropriately delegate and assist in all tasks delegated within the section
To accurately carry out instructions received by line manager during service
To accurately and calmly give instructions to junior staff during service and assist if necessary in the completion of the instructions
To maintain and work carefully with any personal or equipment and minimise breakages
To clean down the section at the close of each shift and assist with any other cleaning tasks as required
To maintain good time keeping, reporting for duty clean, tidy and in correct uniform
To attend daily departmental meetings and training as required
To report hazards and maintenance requirements in the workplace to the departmental Manager
To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and to ensure team members similarly comply.
To assist in writing of daily specials