Chef De Partie / Sous Chef

Chef de Partie / Sous (Scandinavian / Swedish / Nordic / Tradiontal English cuisines) – Luxury retirement complex – £30k to £35k – NW London

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A wonderful opportunity for a Chef who is looking for their next step and to build their career, working with an internationally known Head Chef, who has won awards and has a 5* Hotel standard background. The Head Chef is looking for someone who is keen to grow and support him in this new luxury retirement complex, which offers a 5* Hotel type service and facilities to its residents and also to visitors and external customers.

SALARY ETC:

* £30k to £35k + benefits

* NW London

* Permanent, full-time (40-hours per week)

* Working 5 days out of 7, on a rota basis, initially working from 12pm to 8pm, although some flexibility will be required as the business grows. The latest you will finish is 10pm.

* 40 covers + external covers, brigade of 2-chefs, with potential to increase as business grows.

* Traditional English + Scandinavian / Eastern European cuisine

* Start: ASAP, although willing to wait for the right person.

REQUIREMENTS:

* Must have full right to work in the UK

* Food Hygiene Certificate

* Relevant qualifications, or equivalent experience.

* At least 2-years recent experience in a high-end restaurant, 4/5* Hotel, or similar.

* Must have a positive and reliable outlook, who is keen to learn and support the Head Chef.

* Must have a complete understanding of all basic food production skill sets with the ability to perform the tasks error free and meet the company quality standards.

* To work under instruction of senior chef’s and any directives reasonably asked.

DUTIES TO INCLUDE:

* Follows company standard recipe and menu specifications.

* Uses a knife and performs all basic knife cuts.

* Maintains accurate food holding temperatures at all times.

* Performs basic food preparation items i.e., stocks, soups, and vegetable production.

* Accurately measures recipe quantities.

* Communicates verbally and in writing to all co-workers.

* Demonstrates all basic cooking techniques.

* Follows daily production schedules and completes assignments.

* Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation

* Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation

* Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations