Chef de Partie / Sous (Scandinavian / Swedish / Nordic / Tradiontal English cuisines) - Luxury retirement complex - £30k to £35k - NW London

A wonderful opportunity for a Chef who is looking for their next step and to build their career, working with an internationally known Head Chef, who has won awards and has a 5* Hotel standard background. The Head Chef is looking for someone who is keen to grow and support him in this new luxury retirement complex, which offers a 5* Hotel type service and facilities to its residents and also to visitors and external customers.

SALARY ETC:

• £30k to £35k + benefits
• NW London
• Permanent, full-time (40-hours per week)
• Working 5 days out of 7, on a rota basis, initially working from 12pm to 8pm, although some flexibility will be required as the business grows. The latest you will finish is 10pm.
• 40 covers + external covers, brigade of 2-chefs, with potential to increase as business grows.
• Traditional English + Scandinavian / Eastern European cuisine
• Start: ASAP, although willing to wait for the right person.

REQUIREMENTS:

• Must have full right to work in the UK
• Food Hygiene Certificate
• Relevant qualifications, or equivalent experience.
• At least 2-years recent experience in a high-end restaurant, 4/5* Hotel, or similar.
• Must have a positive and reliable outlook, who is keen to learn and support the Head Chef.
• Must have a complete understanding of all basic food production skill sets with the ability to perform the tasks error free and meet the company quality standards.
• To work under instruction of senior chef’s and any directives reasonably asked.

DUTIES TO INCLUDE:

• Follows company standard recipe and menu specifications.
• Uses a knife and performs all basic knife cuts.
• Maintains accurate food holding temperatures at all times.
• Performs basic food preparation items i.e., stocks, soups, and vegetable production.
• Accurately measures recipe quantities.
• Communicates verbally and in writing to all co-workers.
• Demonstrates all basic cooking techniques.
• Follows daily production schedules and completes assignments.
• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
• Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations