Chef de Partie

Salary And Compensation

£ 14 per hour

Job Location

Covent Garden, London Onsite

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Job Description

Permanent 8 hour shift Day shift Night shift Holiday
  • To work with the Skye Gyngell and the senior chefs to maintain high standards of work in the kitchen as well as in the quality of the food both in its preparation, cooking and presentation.

  • To have the ability to work in all areas of the kitchen depending on the daily needs of the restaurant.

  • Ensure that all prep is completed on time and to standard.

  • To maintain a clean working environment in line with all current Health, Safely and Hygiene regulations, and adhering to the current Food Handling regulations.
    Ensure kitchen opening and closing procedures are met and relevant checklists complete.

  • To assist the Sous Chefs to ensure the quality and completeness of all suppliers’ deliveries.

  • To manage your prep list with guidance from the Sous Chef and run your section during service with good communication to the rest of the kitchen whilst maintaining the highest standard of cooking.

  • You must ensure that all food and produce is delivered to the correct areas of Spring in good time ahead of service.

  • To perform all tasks in the kitchen to a consistent standard as detailed by the Sous Chefs whilst ensuring that junior chefs are also completing their work to standard.

  • Ensuring the Prep Kitchen and Ground Floor Kitchen are clean and tidy at all times.

  • Ensuring all food is correctly labelled, wrapped and stored in the correct fridge.

  • To complete fridge lists and help the Sous Chefs with ordering as necessary.

  • Ensuring their section is left clean and ready for any end of shift hand over.

  • To adhere to all company procedures on health and safety.

  • To take responsibility for own personal development by attending training sessions or meetings when required and to operate with the training or information received.

  • To assist the Sous Chef in maintaining a hard working efficient kitchen team with good communication.

  • To report any maintenance requirements and hazards in the work place to the Sous Chef.
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Company Info

Spring Restaurant

Based in Covent Garden, SPRING is an iconic, independent London restaurant with sustainability, quality of produce and elegant cooking and service at its core. We use biodynamic ingredients from the UK to cook with the seasons in a friendly kitchen, led by Skye Gyngell and her team of 24 chefs.

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