Events Chef - Predominantly Monday - Friday 08:00-16:00
North West London
Event Chef de Partie
Predominantly Monday-Friday
08:00-16:00
Overtime on Events is paid overtime
Events Background / Experience is ideal
Reports to
Head Chef and Sous chef
Responsible for
All lower level chefs
Salary
£33-35k + Overtime (depending on experience)
Job description overview
To be responsible for the safe food produce and deliverance of events from purchase to serving in conjunction with senior sous chef.
To work alongside HACCP system and be clear of the responsibilities of the Food safety policy.
To abide by Events recipes and standards of food preparation.
To partake in food based competitions and offer ideas to senior sous chef.
To have menu input and create new dishes.
Leading a team, ensuring they are well organised and executing their roles to the standards set by the company in absence of senior sous chefs.
Taking direct responsibility and managing the event delivery process from beginning to end.
Have a clear understanding of quantities of production and distribution, packing and portioning for events.
Skills required
Systematic and organised approach to all areas of work.
Ability to work under pressure and take on responsibility.
Written and spoken communication and an enthusiasm to demonstrate this in client facing situations.
A flare for kitchen operational efficiency.
An excellent understanding of mass production and brat pan cookery
Key job roles
To assist in all food production following the events individual HACCPs
To comply with all cleaning schedules and hygiene due diligence
Supervise all staff for whom you are responsible and ensure those employees carry out the tasks within their job description to the company standard in absence of senior sous chef.
Manage the flow of communication through the kitchen, ensuring every chef has the information they need well in advance and enabling them to carry out their job roles effectively in absence of the senior sous chef.
Manage the company food stock control system in absence of the senior sous chef.
To ensure all food is packed on the correct van for each event using the Caterease packing list.
Minimum required qualifications
Manual handling
COSHH training
HACCP training level 2
Allergen training level 2
Health and safety level 2
Food safety level 2
First aid at work
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