We’re looking for an organised and collaborative Chef De Partie to join our team at The Park Head Hotel, Bishop Auckland. Your passion for great homemade and creative food and wonderful dining experiences will be felt by your kitchen team and customers alike. You’ll deliver excellent food safety as well as quality and creativity - and you’ll build sustainability by continuously developing the capability of your kitchen colleagues in these areas too.
We recognise that a good Chef De Partie is a key ingredient to our success and for that we offer 30 days annual leave per annum for full time employees. You will be working 37.5 hours per week on a variable shift pattern with rotas created by the Head Chef. We offer a competitive salary, free parking, flexible shifts to meet the needs of the business and a generous annual leave entitlement alongside discounted/free access to our attractions.
Key Responsibilities
The post-holder is responsible for the following key deliverables and accountabilities:
• Be able to take care of a section in an operational kitchen and ensure that standards are met
• To support senior chefs in the delivery of menus according to specification
• Carry out all necessary cleaning duties allocated in accordance with the cleaning schedule and rigorously ensure daily and weekly paperwork is completed
• Work with a sense of urgency and with attention to detail
• Attitude to learn and develop with a passion for food
• Full awareness for all menu items, recipes, allergens, and presentation standards
• Work flexibly across various business needs including breakfast, lunch, snacks, afternoon tea, evening, Sunday Lunch & festive/seasonal service.
Context
Supervisory responsibility Support junior team members develop their skills and confidence.
Line management responsibility None.
Financial responsibility No budgetary responsibility. Drives profit by delivering costed menus accurately and acting responsibly in terms of dating/labelling food produce to reduce wastage.
Area of impact Own kitchen, and any kitchens working in as part of a group food task / project.
Health & Safety
Be committed to good health and safety and access practice, ensuring familiarity and compliance with TAP policies, procedures and guidelines and the health and safety of visitors, staff, volunteers and contractors at all times.
Person Specification
Essential Criteria
• At least one years’ experience in a similar position
• Basic knife skills essential
• Good communication and customer service skills
• Work tidy
• Understanding of stock management
• Professional, hard working with an enthusiastic approach to learning. Be driven and not afraid of hard work
• Exhibit pride in performance and possess high standards
• Ability to multitask and work under pressure
• Good personal hygiene
Desirable Criteria
• Food safety level 2