Achieve Hospitality are delighted to be working with our fantastic client who are looking to add a experienced Chef De Partie to their team.
 
Role Overview:
As part of the kitchen team and reporting to the Head Chef, Sous Chef, or Junior Sous Chef, you will be responsible for preparing and producing food according to modern techniques and standards, utilising fresh ingredients and equipment.
 
Key Responsibilities:

• Efficiently manage your section to ensure smooth daily operations.
• Consistently deliver high-quality dishes.
• Maintain appropriate levels of mise en place for both Lunch and Dinner service.
• Prepare nutritious and well-balanced staff meals.
• Assist junior kitchen team members with training and development to ensure consistent service and product quality.

Skills & Qualifications:

• Strong understanding of the culinary industry.
• Proven ability in food preparation and production.
• Able to work well under pressure in a fast-paced environment.
• Minimum qualifications of NVQ Level 1 and CIEH Level 2.
• Ideally, at least one year of experience in a similar role.