Chef de Partie
Organisation: The Glenturret Distillery
Location: Crieff, Perthshire.
Chef de Partie.
Salary: £25,500 per annum plus Gratuities and Excellent Benefits
Location: The Glenturret Lalique Restaurant – Crieff
Recently awarded a Michelin Star the Glenturret Distillery is the only whisky distillery to hold this award anywhere in the World. Would you like to be part of this fantastic hard-working dedicated team?
Lalique Restaurant is offering a fantastic opportunity to join our team as Chef de Partie. If you have a passion for food, love being part of a motivated team and thrive in a busy environment, we would like to hear from you.
This is a chance to work closely with and be inspired by Mark Donald, Executive Chef at The Lalique Restaurant located at The Glenturret Distillery.
Are you someone with who is ambitious, has a positive and approachable manner, enjoys the fast pace of working in a busy kitchen whilst consistently learning and developing within your role?
We are looking for someone who is already an accomplished Chef de Partie with a huge passion for preparing, cooking and presenting high quality dishes within your speciality section. You would be expected to have an elevated level of diligence and the ability to work without close supervision.
What is on offer for you!
Fantastic development and career prospects
Fair tips/gratuity system
Uniform provided and laundered.
37 days holiday per year
Double match workplace pension scheme
Death in service assurance
30% discount within the Lalique Boutique
50% food discount within our fine dining Lalique Restaurant and Café
25% discount within the Glenturret shop including wine
£270 Glenturret Gift card once completed probationary period
Free Onsite Parking
Staff Accommodation (relocating)
Guaranteed Winter Holidays over the festive period due to closure of the Restaurant and Kitchen in January for 3 weeks to provide our employees with a well-earned break.
Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
To compile the list of and complete daily mise en place tasks for the section to the required standard with the given time
Setting up the Kitchen prior to the Restaurant opening
Plating food creatively and maximising customer enjoyment
To check and put away deliveries as required.
Assisting with the management of health and safety
Assisting with the management of food hygiene practices
Supervising and training Commis Chefs
To appropriately delegate and assist in all tasks delegated with the section
To clean down the section at the close of each shift and assist with any other cleaning tasks as required
To ensure wastage is kept to a minimum and preventative measures are fully understood
Overseeing the maintenance of kitchen and food safety standards
To be aware of and comply with Legal, Government and Company Policies relating to Fire, Hygiene, Health & Safety
To support the Sous Chef in organising daily training sessions on all aspects of food
To execute any changing menus as required for the restaurant to the agreed specifications.
To carry out any reasonable tasks as requested by the Sous Chef and Executive Head Chef.
To maximise productivity of your department section and minimise poor labour
QUALIFICATION, KNOWLEDGE & SKILLS REQUIRED FOR THE JOB
Understandable level of English spoken and written
Knowledge and ability to run a section
Ability to work without close supervision
Ability to manage Commis Chefs
Ability to produce good quality food in all section’s
High level of attention to detail
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Positive and approachable manner
Team player qualities
If you are interested in this role please forward your CV to email@example.com or use the link below.
Application Deadline: Thursday 02/06/2022