CHEF DE PARTIE

About the role

As a Chef de Partie, you will be an essential member of our culinary team, reporting directly to the Head Chef. Your primary responsibility will be to oversee food preparation and cooking in your designated section of the kitchen, ensuring high standards of food safety and quality. With your core skills in meal preparation and culinary expertise, you will contribute to creating exceptional dishes that delight our guests. Your experience in restaurant settings and serving will enhance our kitchen's efficiency and teamwork, making you a vital asset in delivering outstanding dining experiences. As Chef de Partie you will be responsible for delivering our standard to the Head Chefs specification whilst liaising with the kitchen team to maintain The Cary Arms standard of service. Help senior team to run kitchen operation and assist in covering holiday. The role is made up of many varying responsibilities including: · Preparing, cooking and presenting high quality dishes to HC’s recipe · Preparing food using correct sanitary procedures · Preparing food to the specification sheets set by the Head Chef · Recording with Shield Safety · Assisting with the management of food hygiene practices · To help aid with the assistance of training new starters and development when required. · Aware of portion and waste control and contributing to target GP · Assisting with the maintenance of kitchen and food safety standards · Quality control and stock management with food deliveries · To manage and be responsible for your own timekeeping · To be aware and communicate allergens with relative departments · Maintain your waste area and uphold the recycling procedures in place at the Cary . Manage specific stations and station inventory

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