Chef De Partie (CDP)

One of our longstanding clients in Northamptonshire has recently acquired a new property in the Solihull area of West Midlands. Were looking for a Chef De Partie to join their team to work on a full time and permanent basis. The company are family owned, they pride themselves on excellent fresh home-from-home classic pub grub and offer their staff work-life balance. The owner and his son rarely have permanent vacancies as their staff tend to stay for the long-haul. Their Northampton eatery and B&B have won awards such as Northamptonshires Best Boutique and Channel Fours Four In A Bed. Salary c.£28000 - £30000 per annum + overtime + tips + benefits and perks. In short: You will be planned in to work around 40 hours per week, 5 out of 7 days per week and typically starting around 10:00 or 12:00. The Proprietor and General Managers will aim to plan your rota with 2 days per week together. You will be entitled to tips, shared equally between all members of the team to include F&B, Kitchen and Management. You shall be paid weekly, working 1 week in hand. Tips are paid out to staff on a Sunday. Your role will be crucial in delivering a wide variety of meetings and events. You will be working with a great Sous Chef of whom Lucie has appointed at this brand new business in Solihull. If you have a passion for culinary excellence - we want to hear from you! Apply now to join our clients dynamic team. You: Must be currently working as a strong Demi Chef or Chef De Partie and have at least 12 months experience Shall hold a valid UK driving licence and have access to a reliable vehicle due to rural location Will provide us with an up to date CV showcasing all Chef experience Can evident fresh produce experience and create a plate as part of the interview process Would attend a first stage interview either by phone or in person then follow up with a trial shift Could be experienced in a designated section of a commercial kitchen and want to explore new areas Should have evidence of a City & Guilds or NVQ L2 or higher in professional cooking certificate (desirable) Might be able to evidence L2 or higher in Food Safety or Food Hygiene (desirable) May have a history of working as a Cook or Chef within a pub and/or B&B (desirable) Ought to know about minimising and monitoring food waste (desirable) Will be flexible, adaptable, professional, and a team-player in supporting the whole kitchen team (desirable) Could be searching for career growth opportunities Shall be innovative, passionate and creative to keep up with current food trends and cooking techniques (desirable) Should be willing to be involved with stock take and rotation Will be able to remain calm under pressure (desirable) Benefits and perks: 28 days annual leave Salary negotiable depending on experience Overtime available Mal on duty Free on site parking No more late nights Please contact Cheryl Wilson (phone number removed) or Lucie Campbell (phone number removed) at Interaction Recruitment, Northampton branch. Office hours are Monday to Friday 08:30-17:00. INDNH