Chef de Partir

 The Role:

To work as part of the busy award winning kitchen team, delivering consistent production to the agreed standard and timeframe:

• Efficiently run their own section;
• Have a passion and flare for food;
• Work varying shifts and up to 5 days per week in the busy Kitchen department;
• Produce product to the agreed standard within the agreed timeframe;
• Ensure compliance to and document in accordance with HACCP;
• Liaise and communicate with colleagues;
• Ensure a professional, friendly and courteous service;
• To work with the team to ensure that designate area is properly prepared and set-up prior to and after service.
• 4 years experience within the industry, in operation(s) with Banqueting and Fine Dining;
• Be standards driven;
• Must be able to work weekends and evenings;
• Good knowledge of HACCP;
• Recognised qualification essential;
• Excellent Communication and Interpersonal skills.