Chef De Partie (Grill)

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