Job Title: Chef de Partie.
Location: Cambridge
Salary: Competitive Salary + Benefits
Job type: Full Time, 42.5 hour week.
Parker’s Tavern is a British brasserie restaurant led by Chef Tristan Welch. Unpretentious cooking with fresh, honest, locally sourced ingredients. No fuss. No froth.
Just fresh, honest ingredients, locally sourced and put together on a simple plate. A knife, fork and spoon. Conjured by a spectacular chef.
The Martin Brudnizki designed 140 cover restaurant is complemented by a stunning bar, library and ballroom which can offer private dining & banqueting for up to 200 people.
Fantastic opportunity now exists for passionate Chef de Partie’s to be part of Parker’s Tavern restaurant and to help continue to shape it as the ‘go to’ destination in Cambridge.
The role:
This is a great opportunity to progress in a high-quality operation that is offering a career, not just a job. Working under Our Head Chef’s stewardship in a team with a Junior Sous Chef will help develop your technical skills as well as your creativity.
Key Responsibilities and Accountabilities:
- To plan, prepare and cook menu items as directed by the Sous / Executive Chef.
- To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
- To assist with stock taking when required.
- To carry out the smooth and efficient running of your section within the department as appropriate.
- To ensure that customers are given a prompt and efficient service, constantly exceeding customer expectations.
- To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
- To demonstrate and instruct Commis Chef in food preparation and cooking skills as directed by the Sous / Executive Chef.
- To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Executive Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company policies and food standards.
- To gain an understanding of food costing, sales mix and menu planning.
- To adhere to the company hygiene and health and safety policies.
- To rigorously follow the company cleaning schedules.
- You will be working in a stunning venue including high quality kitchens & equipment.
The Candidate:
- You are likely to already be a Demi or CDP in a reputable establishment and wanting to learn more about producing delicious menus in a fast-paced but high-quality environment.
- To be committed by approaching all tasks with the focus to improve and benefit the business, by taking personal responsibility and showing initiative.
- To be flexible, by responding quickly and positively to ever changing requirements.
- An enthusiastic character that brings their personality and creativity to the role to reflect the hotel in a positive manner
Benefits:
- Competitive salary
- FREE accommodation subject to availability
- Straight shifts
Please click on the APPLY button to send your CV and Cover Letter for this role.
Candidates with the relevant experience or job titles of: Sous Chef, Chef De Partie, Chef, Experienced Chef, Senior Chef De Partie, Kitchen Chef, Kitchen Chef De Partie, Food Catering, Catering Chef, Food Preparation, Cook, Assistant Chef, Kitchen Manager, Food Hygiene, Kitchen Delegation, Kitchen Supervisor, Full Time Sous Chef, Senior Sous Chef, Executive Head Chef may also be considered for this role.
