Chef De Partie
Job Type : Permanent, Full Time
Salary : £12.48/hour
Title: Chef De Partie
Reports to: Head Chef / Sous Chef
Working Hours: 8 hour days
Pay Rate: £12.48 per hour
Duration: Temp to Perm
Job Purpose
You will be working to provide services to some of our most valued airline customers, you will provide exceptional levels of culinary standards in accordance with menu specifications. You’ll confidently learn and create dishes constantly working with the guest in mind, always looking for ways to make the dining experience even more memorable.
Key responsibilities and accountabilities
Work alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with production preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
Ensure / maintain meal quality and consistency by following designated recipes.
Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
Oversee and organise kitchen stock and ingredients.
Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance.
Keep cooking stations stocked, especially before and during prime operation hours.
Train new kitchen employees to unit and kitchen standards.
Manage food and product ordering by keeping detailed records and minimise waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Ensure all food preparation and presentation adhere to customer quality standards.
Work with head chef to maintain kitchen organisation, staff ability, and training opportunities.
Assist head chef with customer menu creation and presentation.
Helping the sous chef and head chef to develop new dishes and menus.
Ensuring the team maintain the required standards of food hygiene and follow the rules of health and safety.
Interact with, colleagues, customers and clients in a professional manner at all times.Skills and Knowledge
Minimum 1 years’ experience.
Understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in handling emergency situations and providing solutions.
Familiar with industry’s best practices.
Excellent communication skills, with a customer centred approach to service delivery.
Good team work skills.
Self-motivation, commitment and enthusiasm and the ability to work calmly under pressure.
Work Related Circumstances
Must be flexible and able and willing to work extra hours and weekends, bank holidays and evenings when required to meet seasonal or customer demands. Consider shift start and finish times and transport links to site, living within reasonable travelling distance to the site may be a consideration.
Works both inside and outside, consideration should be given to changing weather conditions. Noisy work environment due to proximity to aircraft.
Physical/Health Requirements
Must be able to access all public areas of the property including stairwells, confined spaces, heights etc. Work may involve reasonable lifting of heavy / bulky objects within the published health & safety guidelines on manual handling and or food safety requirements.
Essential Requirements
Must wear a uniform to specified standards including a visible name badge at all times. Complete all relevant paperwork within specified standards and timeframes. Ensure all training food safety standards are adhered to at all times. Complete any other duties as requested by management.
Why Pertemps?
Weekly Pay
Pension Scheme
Holiday Pay
Access to a consultant 24hrs a day
Candidate Portal – Unity App
For more information please contact Dale Waters at our Heathrow office on (phone number removed)
Click to apply or send your CV to @ (url removed)
More Information
- Address Coln-brook
