Chef de Partie

Reporting to the Sous Chef, work as part of a team in different catering outletsPrepare food for the restaurant and Hospitality eventsFull knowledge of all menu items servedWork collaboratively with the Sous Chef and Executive Chef regarding food production management to ensure minimal wastageWork collaboratively with the Sous Chef and Executive Chef regarding the maintenance of food levels, food quality and brand standardsMaintain high food hygiene and health and safety standards per HACCAP requirements. identify any anomalies and report incidents.Assist the Sous Chef and Executive Chef with post-analysisWork collaboratively with the Sous Chef and Executive Chef to ensure service and sections are held to the level of standards.Undertake relevant training as requiredPrevious experience in a Food Production role within cateringGood level of spoken EnglishWorks well under supervision with the ability to take directionSelf-motivated, adaptable / flexible and a good communicatorProvide outstanding customer serviceAble to prioritise workload and delegateWork optimally without supervisionQuality focusedEffective team workerHACCAP