Chef de Partie

LB443 - Chef De Partie Location: Market Lavington Salary: £33,000 Overview: First Military Recruitment are currently seeking a Chef De Partie on behalf of one of our clients. Our client encourages applications from ex-military personnel however all candidates will be given due consideration. You will be required to work 50 hours a week on a rotating shift pattern. Duties and Responsibilities: • To carry out and the preparation, cooking, presentation and service of all meals using a variety of cooking equipment and methods. • To ensure a high standard of professional practice throughout all procedures, from preparing and presenting at the hot plate or table. • To be conversant with craft skills and be creative in design and presentation of the finished product. To be responsible for the hygiene standards of all areas of the catering department and ensure quality control is monitored and standard maintained. • To advise the Chef Manager of any malfunctioning of catering equipment, heating, lighting or emergency systems within the catering department. • To garnish all food attractively and serve with traditional accompaniments. • To liaise with the Sous Chef & Chef Manager to ensure all stocks are properly stored and rotated in accordance with manufacturer’s guidelines. • To prepare daily lists of stores and accepting responsibility for these items after issue from the stores. To ensure all temperatures are logged throughout the receiving, cooking and serving processes. • To be prepared to undertake any training the school feels relevant and beneficial. To then impart the knowledge gained to other members of the catering team. • The following duties are ones which all staff are required to perform: • Observe health and safety procedures and work safely at all times. • Be responsible for your own continuing self development, undertaking training as appropriate to the working environment and location and developments in your role. • Conduct yourself with professionalism, tact and diplomacy, in line with school policies and procedures. Skills and Qualifications: • Educated to GCSE level City & Guilds 706 1 & 2 or NVQ equivalent. • Minimum of 2 years within the catering industry.