PURPOSE OF THE JOB

As a Chef de Partie, you will report to the Head Chef and other senior chefs. You will work closely with the other members of the Trading Rooms Back of House Team to deliver quality meals or food selections for the Trading Rooms Restaurant and The Caygill Suite functions over the busy festive period. You will be expected to work within your designated section of the kitchen operation, alongside assisting other members of the team where necessary.

In this exciting and demanding role, will be expected to adhere to food hygiene requirements, adhere to a safe working environment, ensure that all foods served are fresh and of a high quality, ensure that stock levels are suitable for the needs of the business, assist the Head Chef with menu and dish development, assist where necessary with the cleaning of the work environment, and have an excellent understanding of Food Allergens.

Please see the Role Profile here.

To apply for this post please send a CV and a covering letter outlining your experience and suitability for the role to hr@thepiecehall.co.uk. Please note that applications or enquiries via any other method will not be accepted.

KEY TASKS

• Operates the section of the kitchen as required and has a good knowledge of that area of food preparation and production.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, dish plating and ensuring a safe working environment.
• Organises the relevant stock and ingredients, ensuring there are adequate levels for the anticipated business.
• Ensures a first-in, first-out food rotation system within the section and ensures all food stock is correctly received, stored and labelled and complies with food hygiene requirements
• Keeps their cooking station stocked, especially before and during prime hours of operation.
• Ensures the food preparation and presentation of their section is of the quality expected and that overall restaurant standards are maintained
• Works with Head Chef to maintain the kitchen organisation and identify training opportunities
• Assists the other chefs with menu creation and ensures that standard recipes and ingredient levels are maintained to achieve the required food gross margin.
• Coordinates with restaurant and function management teams.

CANDIDATE PROFILE

• Able to maintain a calm demeanour during periods of high volume
• Available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays
• Able to stand for long periods of time
• Able to reach and lift overhead up to 10kg
• Able to work in hot and cold temperature extremes subject to fluctuations for long periods of time.
• Able to work in an environment where smoke, fumes, steam, and other airborne particles are present
• Able to work around, handle, operate, and control hot equipment and products in a safe manner
• Able to work at a pace consistent with changing business volume and demands
• Able to learn quickly
• Able to understand and carry out oral and written instructions and request clarification when needed
• Strong interpersonal skills
• Able to work as part of a team
• Organised, ambitious and punctual

SKILLS AND QUALIFICATIONS

• Formal culinary training
• Level Two Food Hygiene
• Level One Food Allergen Certificate
• Previous quality restaurant and high turnover experience in a relevant role and experience in scratch cooking
• Previous banqueting experience is an advantage
• Proven ability to work as part of a team
• Good industry knowledge
• A passion and enthusiasm for the sector
• Strong evidence of customer care skills
• Ability to work under pressure

N.B. The Piece Hall Trust expects all staff and volunteers to maintain and demonstrate a very positive and supportive attitude to the organisation and to all colleagues at all times, and we consider this to be the key “behaviour” that is applied to all other requirements of all posts.

Please note:

• This job description is not exhaustive and amendments and additions may be required in line with future changes in policy, regulation or organisational requirements, it will be reviewed on a regular basis.
• This role may be subject to a basic criminal record check.