Job Ref: JO-2107-18483
Sector: Hospitality & Catering
Job Type: Temporary
Date Added: 09 July 2021
  • Iver, Buckinghamshire SL0 0NH Iver Buckinghamshire South East SL0 0NH
  • £13 - £15 per Hour
  • Blue Arrow
  • 01895 254455
Blue Arrow


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Job Description
Blue arrow is Recruiting CDP & Sous Chefs
If you want to be part of a vibrant, supportive and diverse team, working with at leading Film Studio in Ivor. To be successful for this role you need to be able to work flexible shift pattern for the next 5 weeks working outdoors and enjoy the busy atmosphere of event catering.
Must be a driver as start time can be 3-5 am
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 oral communication with all members of the team
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
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 & Catering diploma
* City & Guilds diplomas in professional cookery
* BTEC HND in professional cookery
* A foundation degree in culinary arts

Blue Arrow
09/08/2021 13:18:39
GBP 13.00 13.00

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