CHEF DE PARTIE

PERSON SPECIFICATION

Qualifications/Attainment

Level 2 or 3 attainment in Cookery

Level 2 or above in Food Hygiene

Essential

Desirable

X

X

Experience/Knowledge

Essential

Desirable

3-5 years of chef experience in commercial kitchens including
reputable hotel, banqueting or restaurants

Experience of organising medium size banquets with effective
production schedules and prep lists

Experience in supervising small teams of chefs or kitchen porters
with effective delegation of tasks

All round experience of all kitchen sections with a wide variety of
cuisines such as British, Asian, or Indian among others

X

X

X

X

Skills/Abilities

Essential

Desirable

Eye for quality, and pride in self and food product, and a hygienic
clean work environment

Ability to multitask with an eye for detail

Positive team person, able to adapt and use own initiative

Creative and with a passion for food

Basic IT skills with excellent written and verbal communication skills

Confident in high tempo customer and pupil facing role

X

X

X

X

X

X