Overview:

The success of all venues and future venues of the High Spirits Leisure Group will ultimately be defined by 3 key factors – Product, Service and Environment.

Main purpose of job:

Our Chef de Partie will be expected to provide support to the Sous Chef and Head Chef and work with the rest of the Kitchen team whilst maintaining the area of work to ensure the smooth running of the kitchen.

Directly accountable to: Sous Chef and Head Chef

Duties and Responsibilities:

The kitchen, menus and food preparation

· Prepare menus in collaboration with Sous Chef and Head Chef

· Ensure that we consistently have enough supplies at each cooking stations to allow food production areas to operate to the required standards during service hours

· Prepare ingredients that should be frequently available (vegetables, spices etc.)

· Follow the guidance of the Head Chef and Sous Chef and have input into new ways of presentation or dishes/recipes

· Maximise the cooking process with attention to speed and quality

· Maintaining a high level of food quality and production with the aim of exceeding our customer’s expectations

Health and Safety Standards

· Follow and enforce strict health and hygiene standards, ensuring that at all times cleanliness, food safety and all other Health and Safety matters are adhered to so as not to breach any legislative points within the Food Safety Act 1990 or the Health and Safety at Work Act

· Help to maintain a efficient environment that produces good food in a calm manner

To undertake all other duties as and when directed by the Managing Director or Group Operations Director.