SENIOR CHEF DE PARTIE

PERSON SPECIFICATION

Qualifications/Attainment

Full Driving Licence

Level 2 or 3 attainment in Cookery

Level 2 or above in Food Hygiene

Essential

Desirable

X

X

X

Experience/Knowledge

Essential

Desirable

3-6 years chef experience in commercial kitchen establishments
including volume banqueting and restaurants

2-3 years kitchen supervisory experience

Experience leading small teams of chefs and kitchen staff in a variety
of settings including banqueting and offsite catering

Bring knowledge and experience to improve production methods for
the team

All round experience in all kitchen sections & a wide variety of
cuisines – continental, French, Asian, tex mex etc

X

X

X

X

X

Skills/Abilities

Essential

Desirable

Good coach. Able to inspire others to high standards

Show top food skills to team members and customers

Cheerful and positive person especially when the pressure is on

Be flexible with work schedule and demands of the business

Enjoy being busy and being  very productive with food prep

Promote positive client relationships

X

X

X

X

X

X