Chef de Partie

We are acting on behalf of our esteemed client and seeking to recruit a Chef de Partie for this fast-paced restaurant known for delivering exceptional dining experiences. We pride ourselves on creative, ever-evolving dishes and maintaining the highest standards of culinary excellence. Job Summary: We are seeking a passionate and skilled Sous Chef to join our dynamic culinary team. As Sous Chef, you will work closely with the Head Chef to oversee the kitchens daily operations, ensuring the highest standards of food preparation and service. You will play a key role in menu development, team management, and maintaining the restaurant's reputation for quality and innovation. Responsibilities: Kitchen Leadership: Assist the Head Chef in managing the kitchen team, ensuring smooth operations during service in a high-pressure environment. Menu Development: Collaborate with the Head Chef to design and execute creative, seasonal menus that excite and inspire guests. Quality Control: Maintain high standards of food quality, presentation, and taste. Inventory Management: Monitor stock levels, oversee ordering, and minimize waste. Team Training: Mentor and train kitchen staff, fostering a positive and collaborative work environment. Health & Safety: Ensure compliance with all food safety regulations and maintain a clean, organised kitchen. Problem-Solving: Address and resolve kitchen issues promptly to maintain a seamless operation. Qualifications: Excellent culinary skills with a passion for innovative, high-quality cooking. Leadership abilities with strong communication and team management skills. A commitment to sustainability and reducing food waste. Ability to thrive under pressure and adapt to fast-paced environments. Formal culinary training or equivalent experience preferred. What We Offer: Competitive salary based on experience. Opportunities for growth and development. A supportive, team-oriented work environment. The chance to contribute to a menu you can be proud of

Location: County Down, GB

Posted Date: 11/29/2024