Job Title: Chef de Partie

Location: Malvern, Worcestershire

Hours: Wednesday - Sunday, approximately 48-50 hours per week. 4-day working week and 3 full days off.

Job Description:

We are seeking a skilled and passionate Chef de Partie to join our dynamic culinary team in Malvern, Worcestershire. As a Chef de Partie, you will be responsible for assisting the Head Chef and Sous Chef in the preparation and production of high-quality dishes, ensuring consistency and excellence in every plate.

Responsibilities:

1.

Food Preparation: Prepare and cook dishes according to recipes and standards set by the Head Chef.

2.

Station Management: Oversee a specific section of the kitchen, ensuring all ingredients are prepared and presented to the highest standards.

3.

Quality Control: Maintain consistency and quality in all food items prepared, adhering to portion sizes and presentation guidelines.

4.

Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operation and timely service.

5.

Hygiene and Safety: Adhere to all health and safety regulations, ensuring a clean and organized workspace at all times.

6.

Menu Development: Contribute ideas and suggestions for menu improvements and seasonal dishes.

7.

Training: Assist in the training and development of junior kitchen staff as required.

8.

Adaptability: Be flexible in your approach to work, willing to assist in various kitchen duties as needed.

Requirements:

1.

Culinary Qualification: A diploma or degree in culinary arts or relevant field is preferred.

2.

Experience: Minimum of 2 years of experience working in a professional kitchen environment, preferably in a similar role.

3.

Skills: Strong cooking skills with a focus on attention to detail and creativity. Ability to work efficiently under pressure.

4.

Team Player: Excellent communication and interpersonal skills, with the ability to work collaboratively in a fast-paced environment.

5.

Passion: A genuine passion for food and a desire to continuously improve and learn new techniques.

6.

Hygiene Certification: Basic food hygiene certificate is required.

7.

Availability: Must be available to work Wednesday through Sunday initially, with flexibility to transition to a 4-day working week later in the year