Chef De Partie (CDP)

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Job description

One of our longstanding clients in Northamptonshire has recently acquired a new property in the Solihull area of West Midlands. Were looking for a Chef De Partie to join their team to work on a full time and permanent basis.

The company are family owned, they pride themselves on excellent fresh home-from-home classic pub grub and offer their staff work-life balance. The owner and his son rarely have permanent vacancies as their staff tend to stay for the long-haul. Their Northampton eatery and B&B have won awards such as Northamptonshires Best Boutique and Channel Fours Four In A Bed.

Salary c.£28000 - £30000 per annum + overtime + tips + benefits and perks.

In short:

• You will be planned in to work around 40 hours per week, 5 out of 7 days per week and typically starting around 10:00 or 12:00.
• The Proprietor and General Managers will aim to plan your rota with 2 days per week together.
• You will be entitled to tips, shared equally between all members of the team to include F&B, Kitchen and Management.
• You shall be paid weekly, working 1 week in hand. Tips are paid out to staff on a Sunday.
• Your role will be crucial in delivering a wide variety of meetings and events.
• You will be working with a great Sous Chef of whom Lucie has appointed at this brand new business in Solihull.

If you have a passion for culinary excellence - we want to hear from you! Apply now to join our clients dynamic team.

You:

• Must be currently working as a strong Demi Chef or Chef De Partie and have at least 12 months experience
• Shall hold a valid UK driving licence and have access to a reliable vehicle due to rural location
• Will provide us with an up to date CV showcasing all Chef experience
• Can evident fresh produce experience and create a plate as part of the interview process
• Would attend a first stage interview either by phone or in person then follow up with a trial shift
• Could be experienced in a designated section of a commercial kitchen and want to explore new areas
• Should have evidence of a City & Guilds or NVQ L2 or higher in professional cooking certificate (desirable)
• Might be able to evidence L2 or higher in Food Safety or Food Hygiene (desirable)
• May have a history of working as a Cook or Chef within a pub and/or B&B (desirable)
• Ought to know about minimising and monitoring food waste (desirable)
• Will be flexible, adaptable, professional, and a team-player in supporting the whole kitchen team (desirable)
• Could be searching for career growth opportunities
• Shall be innovative, passionate and creative to keep up with current food trends and cooking techniques (desirable)
• Should be willing to be involved with stock take and rotation
• Will be able to remain calm under pressure (desirable)

Benefits and perks:

• 28 days annual leave
• Salary negotiable depending on experience
• Overtime available
• Mal on duty
• Free on site parking
• No more late nights

Please contact Cheryl Wilson (phone number removed) or Lucie Campbell (phone number removed) at Interaction Recruitment, Northampton branch. Office hours are Monday to Friday 08:30-17:00.

INDNH

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