CHEF DE PARTIE
Port of Leith Distillery: Chef De Partie
Pay Rate: £13.52 per hour
Start Date: Immediate
Full-time: 40 hours over 4 days per week
OUR VALUES
Our company values are at the foundation of everything we do.
We focus on products that we love.
We’re realistic.
We keep our conscience clear.
We achieve everything as a team.
We deal with the difficult stuff first.
We spend our money on the right things.
We invite our friends to parties.
OVERVIEW
Are you ready to showcase your culinary expertise in an extraordinary setting?
Join our remarkable team at Scotland's first vertical distillery, located in the heart of Edinburgh's historic whisky district. In our exceptional building, boasting breathtaking views of the Firth of Forth, Leith, and Edinburgh, we have crafted an unparalleled small-plate culinary experience.
We are seeking a talented and passionate Chef de Partie to join our kitchen brigade, contributing to the creation of exceptional dishes that complement our whisky offerings. As a skilled culinary professional, you will play a pivotal role in executing our menu with precision, creativity, and a commitment to excellence. Collaborating closely with our Head of Culinary you will uphold our food standards, ensure smooth operations, and deliver exceptional dining experiences that leave a lasting impression. Embrace the opportunity to be part of our ambitious journey, where your culinary artistry will shine in this iconic whisky destination.
KEY RESPONSIBILITIES
Execute culinary preparations and cooking techniques with precision and attention to detail.
Assist in the development and creation of innovative and enticing menu items that reflect our culinary philosophy and complement our whisky selection.
Maintain high standards of food quality, taste, and presentation, ensuring consistency throughout all dishes.
Collaborate with the kitchen and hospitality team in planning and organizing food production, ensuring timely preparation and delivery of dishes.
Oversee and manage a specific section of the kitchen, taking responsibility for the preparation and cooking of assigned dishes.
Train and mentor junior members of the kitchen team, providing guidance and support in culinary techniques, recipe execution, and kitchen operations.
Adhere to all health and safety regulations and sanitation standards, ensuring a clean and organized working environment.
Assist with inventory management, stock rotation, and ordering of ingredients, ensuring an adequate supply of fresh and high-quality produce.
Monitor portion and waste control to minimize food wastage and maintain cost efficiency.
Collaborate with other departments, such as the bar and floor staff, to ensure smooth coordination and efficient service.
Stay updated on culinary trends, techniques, and industry developments, continuously enhancing knowledge and skills.
Contribute to menu development, offering insights and creative ideas to enhance the dining experience.
Uphold the company's standards of culinary excellence, consistently delivering dishes that reflect our commitment to quality and innovation.
You will be required to undertake such additional duties for the Company as the Company may reasonably require from time to time.
During your normal working hours, you agree to devote your full business time, attention and best efforts to the performance of your duties and to the furtherance of the Company’s interests. During your employment with the Company, except with the written consent of the Company, you will not be directly or indirectly engaged, concerned or interested in any other business or occupation that may place you in a conflict of interest with the Company, or impair your abilities to carry out your duties for the Company.
THE IDEAL CANDIDATE
Minimum two years work experience in a kitchen with high standards and volume
Experience working in a 1 AA Rosette Kitchen preferred*
Open availability
A desire to grow, improve, and progress as a chef
The ability to thrive in a collaborative work environment and work as a valued member of the team
Passion for food, cooking, and service
Excellent written and verbal communication skills
SALARY & BENEFITS
A salary that has been researched and fairly thought out.
Balance. A four-day working week.
A working environment representative of our company’s values.
A fair share of service charge and tips + paid overtime.
28 days holidays per year
Employee discount scheme.
