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For Companies At a Glance
- Tasks: Create delicious dishes and assist in menu development for a unique dining experience.
- Company: Join Audley Group, known for its elegant dining and commitment to quality service.
- Benefits: Enjoy a competitive salary, 28 days holiday, and 50% off food at our restaurants.
- Why this job: Be part of a talented team in a relaxed atmosphere while honing your culinary skills.
- Qualifications: Experience in kitchen management and a Food Hygiene Certificate Level 2 preferred.
- Other info: Flexible shifts, full training provided, and opportunities for personal growth.
The predicted salary is between 25000 - 35000 £ per year.
Astons at Wycliffe Park
Whether youre helping to create a traditional Sunday lunch, presenting our popular afternoon tea or helping to create a menu for one of our themed events taking part in creating a five-course tasting menu to accompany the fine wines from our cellars, as our Chef De Partie youll deliver food that keeps our customers coming back for more.
With a newly created menu for each season, the menu is modern yet full of classical English charm. The elegant décor and relaxed atmosphere make the perfect setting for a unique and special dining experience.
TheChef De Partie will work closely with the rest of the team to produce consistently outstanding food during service.
Youll also assist with everything from stock ordering, stock rotation, ensuring absolute cleanliness and order is in accordance with HACCP rules and Audley Company Procedures. Finally helping the management team to develop new dishes and menus you will be a vital member of this small, talented team.
The Ideal Candidate:
- A proven history of running a section of the kitchen, managing food deliveries & stock control.
- Food Hygiene Certificate Level 2 (preferred).
- Experience of stock ordering.
- Good level of culinary knowledge.
- Positive attitude and tolerant nature.
- Flexible approach to daily duties and shift patterns.
- Ability to work under pressure.
- Warm, professional and empathetic.
In Return You Will Receive :
- Work life balance no split shifts
- Competitive salary
- Company pension scheme, with a 5% company contribution
- 28 days holiday (inclusive bank holidays)
- 50% discount on food and drinks at all of our fine dining restaurants nationwide
- Guest suites at staff rates at all of our luxury villages nationwide
- Full training provided by our Academy
- Excellent learning and development opportunities
- Free membership to our employee discount portal with access to discounts at all major retailers.
- Free membership to our Healthcare Cash Plan Scheme
- Refer a friend bonus scheme
- Free uniform and a lot more
Audley Group is proud to be an equal opportunity workplace and is an affirmative action employer.We arecommitted to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin,sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status. See also DE&Ipolicy/statement
AMRT1_UKCT
Chef de Partie employer: Audley/Crunch
Contact Detail:
Audley/Crunch Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie
✨Tip Number 1
Familiarize yourself with the seasonal menu and the classical English dishes that Astons at Wycliffe Park is known for. This will not only show your passion for the cuisine but also help you discuss how you can contribute to the menu development during the interview.
✨Tip Number 2
Highlight your experience in managing a section of the kitchen and your knowledge of stock control. Be prepared to share specific examples of how you've successfully handled food deliveries and maintained stock rotation in previous roles.
✨Tip Number 3
Demonstrate your understanding of HACCP rules and food hygiene practices. You might want to brush up on these topics so you can confidently discuss how you ensure cleanliness and order in the kitchen.
✨Tip Number 4
Showcase your positive attitude and ability to work under pressure. Think of examples from your past experiences where you thrived in a fast-paced environment, as this will resonate well with the team-oriented culture at Astons.
We think you need these skills to ace Chef de Partie
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights your experience in running a section of the kitchen, managing food deliveries, and stock control. Include any relevant culinary qualifications and your Food Hygiene Certificate Level 2 if you have it.
Craft a Compelling Cover Letter: In your cover letter, express your passion for creating modern yet classical dishes. Mention your ability to work under pressure and your positive attitude, as these traits are essential for the role.
Showcase Your Culinary Knowledge: Demonstrate your culinary knowledge by mentioning specific techniques or cuisines you excel in. If you have experience with seasonal menus or themed events, be sure to include that as well.
Highlight Team Collaboration: Since the role involves working closely with a team, emphasize your experience in collaborative environments. Share examples of how you've contributed to a team’s success in previous roles.
How to prepare for a job interview at Audley/Crunch
✨Showcase Your Culinary Skills
Be prepared to discuss your previous experience in running a section of the kitchen. Highlight specific dishes you've created and how you managed food deliveries and stock control.
✨Demonstrate Your Knowledge of Food Hygiene
Since a Food Hygiene Certificate Level 2 is preferred, make sure to mention any relevant certifications you have. Discuss your understanding of HACCP rules and how you ensure cleanliness and order in the kitchen.
✨Exhibit a Positive Attitude
The ideal candidate should have a positive attitude and a tolerant nature. Be ready to share examples of how you've maintained a positive work environment, especially under pressure.
✨Emphasize Team Collaboration
As a Chef de Partie, you'll be working closely with the team. Talk about your experience collaborating with others in the kitchen and how you contribute to developing new dishes and menus.
