Senior Chef de Partie
Royal Horticultural Society
Hyde Hall, Essex
8d ago

Job description Job Title :

Location : RHS Hyde Hall

Department : Catering

Hours :

5 hours per week (Any 5 days out of 7-day period)

Salary :

GBP 18,360 to GBP 20,400 per annum

Job Purpose :

To maintain the highest standards of food preparation and presentation in order to enhance the visitor experience.

We are looking for an experienced, highly motivated chef to join our large catering team.

This is a very exciting time to be joining a brigade with two new kitchens, new restaurant and function facilities.

Situated in 365 acres of beautiful Essex countryside, it's the perfect setting to inspire and create.

Working across all three kitchens which include street food and BBQ outlets this award winning team deliver the highest standard of food using produce from our onsite global growth vegetable garden.

The candidate must have excellent communication and organization skills, be able to work in a fast-paced environment and deliver the style and taste required for the perfect customer experience.

A strong knowledge of food safety and handling as well as HACCP is essential.

We believe in growth as a team, so onsite training is available as well as passing on your own experiences and knowledge to the other chefs.

Predominantly catering for a lunch service.

You will be joining a team of chefs working 5 from 7 which means no late nights or split shift, with the exception of the odd evening function.

Weekend shifts are split between the team so some weekends off are an added bonus.

Additional overtime is paid.

Other benefits include free entrance to our gardens and staff discount in the food areas and shop.

Experience of working in a commercial kitchen, understanding of food costs and wastage is preferred.

All applications should be received by Friday 24th May.

Accountabilities

To work with the Head chef to ensure that all food is produced and presented to agreed standard.

To Run and manage the Kitchen Team in ensuring that profitability is maintained through adherence to recipes and minimising food wastage at all times.

To control stock levels through understanding of produce, portion sizes, Preparation levels, stock takes and stock rotation.

Able to run all sections of the kitchen.

A good Knowledge on Seasonality and fresh produce and able to place food orders.

To ensure the kitchen is kept clean and tidy to agreed standards at all times.

To be responsible for the recording of all relevant information required by law to ensure that we are due diligent to our customers.

To adhere to current Health and Safety legislation and best practice in accordance with the Society's Health and Safety Policy Statement.

  • Responsibility for ensuring, so far as is reasonably practicable, the health, safety and welfare of their staff and volunteers;
  • and that the activities for which they are responsible do not expose anyone to risks to their health or safety.

    Specific areas of responsibility include :

  • ensuring staff and volunteers are adequately supervised, provided with adequate instruction and information to carry out their work safely;
  • ensuring that RHS procedures are followed and risk assessments are carried out; and procedures are in place to deal with emergencies.

    Look to develop the other chef's skills and understanding of their sections.

    Able to teach and demonstrate dishes and recipes to the other chefs.

    Able to comply and complete all HACCP Paperwork.

    General

    To work with the Kitchen team to raise overall food standards and assist in the development of menus which delight our customers and generate improved sales and increased profitability.

    To undertake any other duties as may reasonably be required of you in the post.

    ESSENTIAL :

    Qualified to Level 3 in Food Safety

    Interest in food and food trends

    DESIRABLE :

    Formal Qualification in catering

    ESSENTIAL :

    Experienced in managing food costs and wastage

    Experience of menu planning and costing

    ESSENTIAL :

    Ability to communicate accurately and effectively in verbal and written English

    Ability to work under pressure.

    Good organisational skills

    Ability to work on own initiative and as part of the team

    Ability to deliver food quality standards consistently and to agreed specifications.

    Good interpersonal skills.

    ESSENTIAL : Planning (level 3)

    Planning (level 3)

    Able to plan and evaluate own work (plans have outcomes).

    Change (level 3)

    Understands and accepts the need for change

    Adapts to change within own role.

    Managing (level 3)

    Provides accurate and balanced feedback to others

    Encourages colleagues and team to take responsibility

    Decisions (level 3)

    Makes well-reasoned decisions based on facts and judgement

    Reasons and is able to justify decisions.

    Teamwork (level 3)

    Works well with colleagues.

    Recognises own contribution to a team.

    Communication (level 3)

    Written and verbal communication is clear and precise

    Communication is generally for giving and receiving information.

    Commitment (level 3)

    Enthusiastic and positive in approach to work.

    Achieves agreed objectives.

    Development (level 3)

    Takes an interest in own development.

    Achieves agreed development activities.

    Customer Care (level 3)

    Actively seeks feedback on own / team performance

    Encourages and motivates self and others to exceed customer expectations

    Numbers denote the level required on the RHS Competency Framework.

    1 lower, 5 higher

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