Chef De Partie

Job Description - Chef de Partie Reports to: The Head Chef Direct Reports: None Hours of work: 45 hours over 5 days - including split shifts, weekends, and Bank holidays. Overall Responsibilities: - The Chef de Partie is responsible for food preparation including preparing food before meal service begins, setting up and stocking kitchen stations and plating cooked foods. Assisting the Head Chef and Senior Sous Chef to deliver the wide variety of menus Les Cotils offers. · Assisting with preparing, marinating, cutting and pre-cooking foods. · Preparation of hot and cold food in line with food safety standards. · Cooking a specific portion of each plated meal as directed by the Head Chef. · Assisting Head Chef/Senior Sous Chef to maintain standards and develop new dishes. · Ensuring that your own kitchen activities are conducted in compliance with the Safe Food, Better Handling requirements. · Encourage and maintain professional, effective working relationships in the Kitchen. Skills & Qualifications required: · Minimum of two years' experience as a Chef de Partie, plus previous experience as a Commis Chef. · NVQ, City and Guilds diploma in professional cookery or BTEC HND in professional cookery. · Food Safety/Safe Food Better Handling certificate. · Effective cooking skills · Ability to stay calm and work well under pressure. · Effective communication skills, confidence to manage your section. · Ability to read, write and understand English · Willingness to learn from others and develop your existing skills. · Ability to work effectively as part of a team and contribute ideas. Email: tracy@lescotils.com