Job summary: To ensure agreed standards of food preparation are implemented and maintained working in a small team with other chefs. Your work will be an important factor to a customer's contentment. The ultimate goal is to create reputation to ensure a long-term organisational success. Duties will be carried out in accordance with company policy, HACCP requirements and DFT requirements Specific tasks: Preparing, cooking and presenting dishes within your speciality Managing and training any demi-chef de parties or commis working with you Helping the sous chef and head chef to develop new dishes and menus Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety Monitoring portion and waste control to maintain profit margins Work as part of a team to ensure all products meet customer specifications to the laid down exacting standards Working unsupervised to work schedules and customer requirements Observing all hygiene, health and safety compliance requirements and accurate completion of due diligence paperwork on a daily basis Experience: Proven experience in a Chef de Partie role Excellent use of various cooking methods, ingredients, equipment and processes Ability to multitask and work efficiently under pressure Knowledge of best cooking practices Culinary school diploma Food handling Knowledge: 14-10 Hospitality & Catering diploma City and Guilds diplomas in professional cookery BTED HND in professional cookery Foundation degree in culinary arts An understanding of Health & Safety Regulations and procedures is essential Skills & Abilities: Excellent cooking skills Able to work to deadlines whilst meeting high volume meal requirements Delegation to Kitchen Assistants, as appropriate Organised / able to prioritise to meet menu and flight schedule needs Understanding of profit, margin and waste (business sense) Plenty of stamina Personal Qualities: Well organised Able to prioritise work as required Able to carry out duties unsupervised