Job Title: Chef de Partie

Salary: £21,000

Hours: 45 hours per week, 5 days per week

Location: Tunbridge Wells, Kent

Role Purpose

To assist the Head Chef in managing the preparation and production of a high-quality food service to The Restaurant and Terrace Restaurant as well as banqueting service for function customers.

To provide creative flair and innovation to menu design and food presentation.

Key Responsibilities:

* To ensure that the kitchen operation is run to the agreed standards of service of delivery and remains within set income and expenditure targets
* Preparing, cooking and presenting dishes within your speciality
* Managing and training any demi-chef de parties or commis working with you
* Helping the Sous Chef and Head Chef to develop new dishes and menus
* To ensure that the kitchen and associated areas operate within the food hygiene legal requirements in line with good food preparation practices; to monitor standards and maintain records in accordance with specifications. To be proactive in identifying potential hazards and shortfalls and ensure due diligence at all times to prevent exposure to risks
* To ensure kitchen staff maintain the highest personal standards of appearance and presentation
* Carry out other duties, as required by the head chef and management
* To adhere to Company processes with regard to Data Protection, Financial Crime and Treating Customers Fairly

Essential:

* 4 years as a commis chef and have at least NVQ/SVQ Level 2 or equivalent
* Experience of working banquets up to 180 people and restaurant service for 80 covers
* Creative flair and high standards of "a la carte" style food presentation
* Food stock control

Essential:

* At least 4 years' experience in a busy kitchen environment/ 4* hotel

Desired:

* City & Guilds diplomas in professional cookery
* The 14-19 Hospitality & Catering diploma
* BTEC HND in professional cookery
* A foundation degree in culinary arts