|at ( view profile)|
|Location||Midhurst, Sussex, England|
|Date Posted||June 8, 2019|
|Category|| Chef de Partie |
|Job Type|| Full-time |
The Company and the Role:
Award-winning Gastro Pub situated between Midhurst and Pulborough are seeking a passionate Chef de Partie on a permanent basis, focusing on quality fresh food menu items, supporting the Head Chef.
A truly stunning venue overlooking the beautiful South Downs. A fine dining destination pub and intimate private dining room, all attached to cosy and comfortable bedrooms, with a great reputation for serving fresh seasonal British cuisine with fresh locally sourced and organic food at the heart of what they do.
Someone who prides themselves on using the best fresh ingredients and combining them with minimal fuss and interference, allowing the natural flavours to shine. They are currently looking for a Chef de Partie to join the kitchen brigade. This is a fulltime permanent position.
This role would be ideal for an existing Demi CDP, CDP, a Senior CDP, or even a Senior Commis Chef who would like the experience to work in a vibrant, busy award-winning kitchen, as part of the team that will no doubt win more awards in the near future.
Key Features of the Role:
Chef de Partie works in conjunction with service staff to ensure a high level of service is received by the guest, maintaining channels of clear communication between all Teams and Departments.
A vital part of the brigade system, each Chef de Partie is responsible for running a specific section of the kitchen when it comes to service time, but also needs a broader knowledge of every section.
Managing and training any Demi CDP or Commis Chefs working with you, making sure that they are competent, confident and organised to produce food to a fine dining or rosette standard.
Assisting The Head Chef with responsibility for food cost and wastage, cleanliness, hygiene, stock control, organization and section standards.
Working 50-55 hours per week, 5 days per week, in a mixture of split and straight shifts.
Knowledge and Skills Required:
Accomplished Chef de Partie, will ideally have experience of working in a fresh food kitchen to a fine dining, award-winning rosette standard or higher.
Your practical Chef de Partie experience should ideally be supported by some form of catering qualification.
Passion, experience and a desire to work with fresh and locally sourced quality ingredients, with passion and emotional stability to continually improve yourself and the business.
Due to the venue location you will need to have your own transport as there is no reliable public transport available, unless you are prepared to pay for travel costs out of your own pocket for interviews and work commutes.
Self-motivated, able to motivate others, possess excellent organisational, communication and interpersonal skills, which you can demonstrate in a trial interview, plus attention to detail and high standards.
What’s on Offer?
A competitive basic salary ranging from £22,000 to £23,000 per annum, dependent on experience and assessment during trial shift.
Tips will be issued as well as Tronc (service charge), roughly an extra £3000 per annum on top of your basic salary.
No ‘Live In’ accommodation available at the venue, not able to cater for relocators or those without their own transport.
You will be working under a very talented Head Chef in a trusted and supportive role.
Industry Training courses.
Progression within the company and brand across other multiple venues ranging in award winning accolades and up the brigade structure.
Discounts across the estate.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced Chef de Partie.
For UK based roles, in line with the requirements of the UK Asylum and Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to making an application. Documented evidence of eligibility will be required from candidates as part of the recruitment process.
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