Are you looking for flexible work in the catering industry? Can you work in and around the New Forest and Bournemouth area? If the answer to these 2 questions is yes, then we need you. We currently looking for chefs that have experience working with fresh food in hotels pubs and restaurants. If you are looking to gain a few hours as a part time job or want flexibility in your work life then apply below. A Chef de Partie runs a specific section in a kitchen, and usually reports to the Sous Chef and Head Chef. As Chef de Partie you will have: * Knowledge and ability to independently and effectively run your section, for example, meat, fish, vegetables, pastry, butchery, sauces, grill, starches, starters, fry, pantry and roast * The ability to supervise, engage and teach Commis Chefs and Kitchen Assistants * The ability to delegate tasks appropriately * Ability to work without close supervision and deliver quality work * Strong ability to produce good quality food and first-rate culinary skills * A flair, passion and a love of ingredients * Strong organisational skills * An ability to work unsupervised and consistently deliver quality work * Experience of a variety of kitchen environments and cuisines * Awareness of Hazard Analysis and Critical Control Points (HACCP) * Good maths/numeracy skills * Good oral communication with all members of the team * A grasp of profit margins Personal traits As Chef de Partie you will be/have: * Strong attention to detail * Enthusiasm and willingness to develop your own skills and knowledge, plus those around you * Flexible and have a willingness to embrace new ideas and processes * Good team management skills * Team player qualities and the ability to work well with staff at all levels in the kitchen * Positive and approachable manner * Able to thrive in a fast-paced kitchen * A cool/calm/level head when under pressure and during a busy service * *In the care sector need a basic awareness of allergens, special diets, portion control and recipe costings, under guidance from the Sous Chef or Head Chef Main Duties/Responsibilities As Chef de Partie you will: * Prepare, cook and present food as per your station * Prepare food to ordering during service as per your station/section e.g. meat, fish, vegetables, pastry, butchery, sauces, grill, starches, starters, fry, pantry and roast * Ensure you and your team have high standards of food hygiene and follow the rules of health and safety practises in the kitchen * Manage and train any assigned Commis Chefs or Demi-Chef de Parties working with you * Monitor portion and waste control to maintain profit margins * May be involved in assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Qualifications/Licences/Certifications Essential * City &amp; Guilds 706/1 or 706/2 in Catering * NVQ/SVQ Level 2 (or equivalent) * Level 1 and 2 Food Safety Awards * Minimum 1 year's relevant experience * Awareness of manual handling techniques * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety * Experience of kitchen equipment including different knives * Understandable level of English spoken and written * Any health and safety and food hygiene courses Desired but not necessary * Level 2 Health and Safety in the Workplace Award * Level 3 Food Safety Awards * Modern Apprenticeship programme * The 14-19 Hospitality &amp; Catering diploma * City &amp; Guilds diplomas in professional cookery * BTEC HND in professional cookery * A foundation degree in culinary arts So, if you're ready to join our team and ensure every customer is catered for with only the most delicious food, then apply for the role Chef De Partie today.Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.

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