Chef de Partie (Live in or Out) - Dusty Miller
| Posting date: | 18 April 2024 |
|---|---|
| Salary: | £10.9 to £11.5 per hour |
| Additional salary information: | Excellent Plus Benefits |
| Hours: | Full time |
| Closing date: | 02 May 2024 |
| Location: | Harlow, CM20 2QS |
| Company: | McMullen & Sons Ltd |
| Job type: | Permanent |
| Job reference: | 3dBlBrO1PI5mvssDCtGfi2 |
Summary
WHAT ARE WE LOOKING FOR?
The Dusty Miller are looking for hardworking, passionate and self-motivated individuals to play a key role in our restaurant expansions. Candidates must have a proven track record of working within high volume restaurants, exceptional customer service & attention to detail.
JOB BRIEF
We are looking for Chef de Parties to dive right in and under the command in our Sous and Head Chefs.. The successful candidate will employ their culinary skill, a calm and productive manner to help them achieve greatness and produce some tasty chicken! We offer very competitive rates of pay and plenty of room to progress within the company as we expand.
- Experience working in a fast passed restaurant
- Understanding of various cooking methods, ingredients, equipment and procedures
- Accuracy and speed in when under pressure
- Familiar with industry’s best practices
- H&S Training Lvl 2 and Allergen training
- Food Safety Lvl 2 training
RESPONSIBILITIES
- Arriving to shift on time
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating
- Produce high quality plates both visually and in taste
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Keeps cooking stations stocked, especially before and during prime operation hours
- Comply with and enforce sanitation regulations and safety standard
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Ensuring all H&S issues are reported in a timely manner to comply with company policies
- Maintain a positive and professional approach with co-workers and customers
- Trains new kitchen employees to restaurant and kitchen standards
- Minimises waste, plus works with existing systems to improve waste reduction
- Verifies that food storage units all meet standards and are consistently well-managed
- Coordinates with Head and Sous Chefs on orders