Demi Chef de Partie - Brasserie Blanc - Southbank
- Recruiter
- Brasserie Blanc
- Location
- Lambeth
- Salary
- £20000.00 per annum
- Posted
- 30 Sep 2016
- Closes
- 28 Oct 2016
- Contact
- Brasserie Blanc - Southbank
- Job Type
- Full Time
Reports to: Head Chef / Sous Chef / Chef de parties
Other Key relationships: Area Chef / Executive Chef
Responsible for: All Junior members of the Kitchen Team
Main purpose of job
To assist in the production of all food, ensuring we maintain the specifications as written in the recipe files.
Key Responsibilities
• Promote the image of Brasserie Blanc Restaurants as a professional organisation.
• Assist with Sales initiatives and promotion of the Brasserie.
• Assist in the training and continuous development of the junior kitchen team to achieve their personal best. Support Training initiatives in line with the business needs.
• Encourage team - work to deliver excellent standards.
• Comply with all company policies and legal requirements relating to the operations of the kitchen. Ensuring good practise in all aspects of the Kitchen.
• Assist in maintaining all records as required by the HACCP to ensure due diligence across the whole of the food production.
• Ensure that all equipment is functional and used according to company / manufacturer’s guidelines. Report any faults or maintenance issues promptly to the sous chef and head chef.
• Maintain the highest standards of hygiene, health and safety throughout the kitchen and comply with the legal requirements.
• To lead by example:
• Cooking and preparing all items to the required standard
• Ensuring all menu items are available at the appropriate times.
• Storing and rotating all food items to ensure the minimum wastage
• Maintaining an appearance and attitude appropriate to the role Demi Chef.
• Ensuring all equipment is safely maintained
• Comply with all security measures to ensure the protection of guests and company property
• This Job description should be read in conjunction with current recipe manual and operations manual/health and safety policy manual and is a guideline to the role.
Person Specification, Qualifications & Training
NVQ Level 2 in Food preparation or equivalent
Basic Certificate in Food Hygiene
Work Experience
Experience in a similar operation with high volume and standards orientation.
Proven track record with a steady career progression.
Skills required.
Well organised and of good presentation
Personal Qualities/Attributes
Mature attitude and approach
Positive and enthusiastic
Excellent interpersonal skills at all levels
Other Key relationships: Area Chef / Executive Chef
Responsible for: All Junior members of the Kitchen Team
Main purpose of job
To assist in the production of all food, ensuring we maintain the specifications as written in the recipe files.
Key Responsibilities
• Promote the image of Brasserie Blanc Restaurants as a professional organisation.
• Assist with Sales initiatives and promotion of the Brasserie.
• Assist in the training and continuous development of the junior kitchen team to achieve their personal best. Support Training initiatives in line with the business needs.
• Encourage team - work to deliver excellent standards.
• Comply with all company policies and legal requirements relating to the operations of the kitchen. Ensuring good practise in all aspects of the Kitchen.
• Assist in maintaining all records as required by the HACCP to ensure due diligence across the whole of the food production.
• Ensure that all equipment is functional and used according to company / manufacturer’s guidelines. Report any faults or maintenance issues promptly to the sous chef and head chef.
• Maintain the highest standards of hygiene, health and safety throughout the kitchen and comply with the legal requirements.
• To lead by example:
• Cooking and preparing all items to the required standard
• Ensuring all menu items are available at the appropriate times.
• Storing and rotating all food items to ensure the minimum wastage
• Maintaining an appearance and attitude appropriate to the role Demi Chef.
• Ensuring all equipment is safely maintained
• Comply with all security measures to ensure the protection of guests and company property
• This Job description should be read in conjunction with current recipe manual and operations manual/health and safety policy manual and is a guideline to the role.
Person Specification, Qualifications & Training
NVQ Level 2 in Food preparation or equivalent
Basic Certificate in Food Hygiene
Work Experience
Experience in a similar operation with high volume and standards orientation.
Proven track record with a steady career progression.
Skills required.
Well organised and of good presentation
Personal Qualities/Attributes
Mature attitude and approach
Positive and enthusiastic
Excellent interpersonal skills at all levels