Chef de partie - ROYAL BOTANIC GARDEN

Chef de partie – ROYAL BOTANIC GARDENSummaryHeritage Portfolio are looking for enthusiastic individuals to join the team at Royal Botanic Garden Edinburgh. It is one of the world\’s leading botanical gardens, home to a spectacular and diverse living collection of plants. After the refurbishment 2021, our cafes are now destinations in their own right, set in the most beautiful of surroundings. Our emphasis is on fresh, delicious food prepared daily on site using local and seasonal produce including fruit, vegetables and herbs grown right here in our very own Botanics Kitchen Garden!Working flexible shift patterns, we are looking for outstanding customer focused individuals, our people not only look after our customers and clients, they are also the heart and soul of our business. Renowned for being a cut above the rest, we would love for you to join the team! Package DescriptionApplicants must be available to work on the weekendsRate of Pay: 13 per hourMain ResponsibilitiesWhat you\’ll do: To ensure the prompt service of all meals and services at the required times, to the company\’s standard and client expectation in conjunction with the Senior ChefsTo ensure that methods of preparation and presentation comply with current trends and are within budgetary restraintsTo assist in the preparation of menus, relating to your work environment and the company standardDevelop a positive employee relations environment with all team membersTo maintain records and carry out all necessary temperature checks in accordance with Sodexo company policy i.e. Delivery temperature checks, fridge temperature, cooking temperature, hot holding temperature etc, and ensuring all documentation is correctly filed on a weekly basisTo receive any necessary training, meetings and briefings to complete your job responsibilities to the Company and Client standardsTo complete a full and thorough monthly stock check in time for each month end check and rotate stock in accordance with company policy to ensure the efficiency of the unit is maintainedIdeal CandidateWhat you\’ll bring: At least 2 years experience within 4/5 star hotel restaurant & banqueting operations. Previous experience at Chef de Partie/Commis Chef levelManagement experience Excellent culinary skillsHold valid \’Intermediate Food Hygeine\’ certificateExcellent spoken and written EnglishStrong problem solving and organizational skillsStrong leadership skillsBasic IT skills with knowledge of word and excelHigh standards of personal presentationDesirableAble to work evenings, weekends and bank holidaysGood awareness of industry standardsExperience of curriculum design