Chef De Partie (Grill)
Job Description
Chef De Partie (Grill) Duties
Station Management – Oversee and manage the grill section of the kitchen, ensuring the preparation and cooking of a wide selection of premium steaks meets the highest standards.
Food Preparation & Cooking – Prepare, cook, and present dishes to a high standard, ensuring consistency in taste, presentation, and quality.
Inventory & Stock Control – Monitor and manage stock levels for your section, ensuring ingredients are fresh, and orders are placed as needed to maintain efficient kitchen operations.
On Site Dry Age Control – Monitor and manage dry aged cuts in our 2 ageing chambers.
Team Collaboration & Supervision – Work closely with junior chefs and kitchen staff, offering guidance and support while maintaining a strong focus on teamwork and kitchen organisation.
Health & Safety Compliance – Ensure adherence to food safety regulations and hygiene standards, maintaining a clean and safe working environment at all times.
Required Skills
Culinary Expertise – Advanced knowledge of cooking techniques, food preparation, and presentation, with the ability to work across a variety of sections in the kitchen.
Time Management – Ability to work efficiently in a fast-paced environment, prioritising tasks and ensuring all dishes are prepared and served on time.
Teamwork & Communication – Strong ability to collaborate with other kitchen staff, communicating effectively to ensure smooth kitchen operations and service.
Attention to Detail – Keen eye for consistency in the quality and presentation of dishes, ensuring each plate meets the high standards of the kitchen.
Health & Safety Awareness – Solid understanding of food safety regulations, hygiene practices, and proper kitchen procedures to ensure a safe working environment.
Butchery experience – Preferred but not mandatory.
Benefits
- Staff discount ranging from 25% to 50% on F&B at all Signature Group Venues
- Employee Assistant Programme
- Extra annual leave days gathered through service
