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Chef de Partie - Middlesex

Company: Recruitment Genius
Job type: full-time
Category: Hospitality

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Job description

Location:London EC4Y
Tenure: Fixed Term Contract for 1 year initially (with the possibility of becoming permanent)
Hours: 40 hour week, usually Monday to Friday 8:00am - 16:00pm. However there will be times where you will be asked to work on the weekend. Overall, the total contractual hours will not be more than 40.

Job Purpose:The Chef de Partie will be joining a team of established Chefs to deliver a quality service to their members and guests.

About The Organisation
They are one of the four Inns of Court which have the exclusive right to call men and women to the Bar. The Inn hosts a number of events for the benefit of members of the Inn and can also be booked for private events ranging from formal dinners, weddings, meetings, receptions, corporate events and garden parties to outdoor functions, TV documentaries and Hollywood movies.

About the Events Department
The Events Department provides a Monday to Friday lunch service for members of the Inn and pre-booked groups in Hall. The department is also responsible for the delivery of the catering requirements for qualifying sessions.

You will be part of a growing team to deliver lunches, dinners and banquets for functions ranging from 20-350 people.

- Manage a section within the kitchen as instructed by the Sous Chef or Head Chef.
- Ensure dishes are cooked, prepared and served or plated to the highest standards possible on a consistent basis.
- Ensure that stock is rotated and controlled within your area of responsibility within the kitchen.
- Assisting the Sous Chef and Head Chef where appropriate.
- Adhering to the highest levels of food hygiene and preparation.
- Supervise any temporary Commis working with you (where applicable) and ensure they have everything they need and understand what to do.
- Assist with incoming goods and deliveries ensuring that they are stored in the right conditions.
- Monitoring portion control and waste control to maintain profit margins.
- Assist the Head Chef with the preparation and administration of staff rotas, stock ordering and financial costings and targets.

Collaborative working
- Working with the Head Chef and Head of Catering/Events to develop new dishes and menus.
- Liaise with the operations team where necessary in the planning and delivery of events.
Food and kitchen safety
- Accountable for COSHH, Food Safety, H&S, legal regulations, environmental policies and duty of care to customers and colleagues.
- Undertake necessary food checks and probing in accordance with the relevant food hygiene and safety standards.
- Ensure that the cleaning standards are maintained and undertake appropriate clearing tasks.
- Ensure all policies, procedures and guidelines are carefully adhered to.
- Raise any concerns about food safety or hygiene to the Head Chef as appropriate.

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