Company:
The Laundry Restaurant
Location: Stockwell
Closing Date: 25/10/2024
Hours: Full Time
Type: Permanent
Job Requirements / Description
OPPORTUNITY for passionate & enthusiastic Chef de Partie to apply. We will provide training.
JOB: Required to lead our kitchen team and be an intrinsic part of our senior management team. Responsible for the coordination of kitchen operations you will have experience and passion in delivering quality food standards, safety and staff welfare to an exceptional standard at all times. You will be responsible for ordering, kitchen organisation and management on your shifts. You must be proficient with the use of a computer and inventory management systems as well as ordering and invoicing, but lets not forget; the abillity to manage a team.
The Laundry Restaurant in Brixton is open 7 days, an all day bistro serving breakfast dishes at our bustling bar and restaurant, to cocktails and a full a la carte menu on the terrace at sundown. Our ethos is anchored in delivering casual dining experiences, supremely. Inspired by the traditional neighborhood bistro and our New Zealand heritage.
You will be;
Be ambitious, hard working and charismatic
Belief in creating culture and delivering exceptional service and food, all day everyday. Excited and passionate about seasonal trends and delivery of best culinary practises
Youll be driven by commercial profitability and will spot new opportunities of revenue growth
Experienced in managing and building kitchen team, processes, training, management, and ensuring EXCEPTIONAL food standards and quality are delivered - every single moment of every single day
Genuinely friendly at all times with colleagues and customers
Ability to multi-task and work in a fast-paced environment
Self motivated, self starter and relish being hands on
A desire to learn from, evolve with and add value to The Laundry Restaurant and its vision
Must be reliable, passionate about giving great service, genuinely seeking a longer-term role and just be an
Able to communicate effectively and work closely with chefs of all levels to manage and assign responsibility
Experienced in how to lead a kitchen in a high-pressure environment and develop people effectively
Straight up - No fuss, no-frills. You are honest, decent, and straightforward with others and with our guests
Indie spirit You are independent in thought and spirit, not tied to what others say you should or shouldnt do
Affinity for problem-solving
Strong organizational skills and attention to detail
Authentically a good human, basically!
Youll possess an intuitive and insightful attitude to hospitality as well as a dedicated and mindful approach to the delivery of our kitchen operations as well as the commercial awareness to meet our financial requirements and budgets. Your role is not solely service based, although your ability to work and manage every section is crucial and your ability to train and positively respond to all employees is paramount to our success.
Responsibilities
Responsible for kitchen management
Controlling and directing food preparation standards
Adhering to company policy and legislation
Shifts required on every section
Running pass and expediting to highest standard
Management of Kitchen Porters and cleaning requirements
Responsible of food delivery to meet specs
Full and thorough understanding of each section, prep and service
Ensuring stock rotation, ordering meets food cost %
Managing wastage and adhering to food spec standards to meet food cost
Producing quality staff meals within budget
Understanding par levels and prep required for all sections
Managing stock rotation and purchasing and keeping within financial boundaries
Financial performance of invoicing requirements
Managing food safety requirements of kitchen
Responsible for health and safety policies and ensuring all systems are correctly followed and maintained
Managing Alert 65 - must have experience in food safety programmes and legislation
Awareness of allergens and implementation of allergen procedure for both FOH and BOH
Training, supervising & nurturing kitchen team
Training new staff across sections
Provide structured briefings and knowledge to FOH staff
Execution of group dining requirements
Additional Benefits :
WSET wine training
1 x international team trip per year
Team building away days
Supplier visits
Staff dining discount
Complimentary staff meal whilst on shift
Additional pay opportunities Bonus scheme
Performance bonus
TPBN1_UKCT
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