Chef de partie

Job Title: Chef de Partie Location: Malvern, Worcestershire Hours: Wednesday ndash; Sunday, approximately 48-50 hours per week. 4-day working week and 3 full days off. Job Description: We are seeking a skilled and passionate Chef de Partie to join our dynamic culinary team in Malvern, Worcestershire. As a Chef de Partie, you will be responsible for assisting the Head Chef and Sous Chef in the preparation and production of high-quality dishes, ensuring consistency and excellence in every plate. Responsibilities: 1. Food Preparation: Prepare and cook dishes according to recipes and standards set by the Head Chef. 2. Station Management: Oversee a specific section of the kitchen, ensuring all ingredients are prepared and presented to the highest standards. 3. Quality Control: Maintain consistency and quality in all food items prepared, adhering to portion sizes and presentation guidelines. 4. Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operation and timely service. 5. Hygiene and Safety: Adhere to all health and safety regulations, ensuring a clean and organized workspace at all times. 6. Menu Development: Contribute ideas and suggestions for menu improvements and seasonal dishes. 7. Training: Assist in the training and development of junior kitchen staff as required. 8. Adaptability: Be flexible in your approach to work, willing to assist in various kitchen duties as needed. Requirements: 1. Culinary Qualification: A diploma or degree in culinary arts or relevant field is preferred. 2. Experience: Minimum of 2 years of experience working in a professional kitchen environment, preferably in a similar role. 3. Skills: Strong cooking skills with a focus on attention to detail and creativity. Ability to work efficiently under pressure. 4. Team Player: Excellent communication and interpersonal skills, with the ability to work collaboratively in a fast-paced environment. 5. Passion: A genuine passion for food and a desire to continuously improve and learn new techniques. 6. Hygiene Certification: Basic food hygiene certificate is required. 7. Availability: Must be available to work Wednesday through Sunday initially, with flexibility to transition to a 4-day working week later in the year