Junior Chef de Partie (1 year relevant experience required)

p Junior Sous Chef br br Find out exactly what skills, experience, and qualifications you will need to succeed in this role before applying below. br Peterborough br Contract: Permanent br Salary: £28,000 per annum br A fantastic B&I location in Peterborough for a UK-based insurance company. Catering for 400 at this location. We have a breakfast, lunch, grab and go and coffee bar offering here. We have a main restaurant and separate cafe with some hospitality. Working pattern Monday to Friday. Additional benefit of this location is free parking on site with plenty of electric charging points. br We currently have an excellent opportunity for a creative and effective Junior Sous Chef to be part of the team at a prestigious contract in Peterborough. br You will be working Monday to Friday with Shift timings being 0700 - 1530. br Key Responsibilities: br Prepare all Food service areas for the days business relating to that meal service. br Ensure that the prompt service of all meals and service at all times to the company clients standards. br To ensure that the methods of preparation and presentation comply with company expectations. br Prepare, set-up, serve, clear, clean and store away any food, beverage or equipment required for daily service. br Prepare all food for saleservice, following good hygiene and safety practices and to the standard specified. br Restock and replenish stocks and consumables as required during service periods, pre-empt customer needs and achieve optimum customer service delivery. br Keep the Front of house informed of any food running out and pre-empt any delays in customer waiting. br Complete all any necessary cleaninghygiene duties. br Serve customers, visitors and guest in line with company and client service standards and expectations. br Empty, remove and store rubbish recycle rubbish in the correct place. br To assist in the preparation and placing of orders. br Ensure that the kitchen operates in line with current health & safety regulations. br To ensure all area in the Kitchen are left in a clean state at the end of each shift. br To attend meetings and training courses as required. br Notify the head chef of stock movements to ensure all products are ordered for forthcoming menus. br General Responsibilities: br Ensure attendance to all staff meetings as required. br Ensure that all policies and procedural requirements of both legislation and company are adhered to in order to promote a professional and flexible approach at all times. br Ensure that the correct uniform is worn neatly and cleanly at all times. br To ensure personal presentation is of the highest standard at all times. br Ensure all necessary checks are carried out in the service and associated areas for food temperatures. br Carry out all reasonable request of the management. br As required provide cover for other staff during periods of absence. br Be conscientious with regard to Health & Safety and report any hazards to the Head Chef or Sous chef. br Key personal skills and attributes: br Team working abilities, Listening skills, the ability to work on own initiative, impeccable personal presentation, hygiene and behaviour to others, Food hygiene certificate preferred. br The ability to be adaptable and be flexible as necessary. Reliable, Honest and able to demonstrate an open attentive approach to customer service. br Willingness to l. br /p