Chef de Partie (Pastry)

You'll cook fast, clean food on the line at a safari lodge kitchen in Worcester. If you learn fast and don't mind being shown things twice, you'll settle in within a few weeks.

You'll be based at a safari lodge kitchen in Worcester. Living nearby, or on a taxi route to it, really helps. Start date: as soon as possible for the right person.

• Receive deliveries, check weights and reject short-dated produce.
• Log fridge and freezer temperatures twice a shift on the HACCP sheet.
• Cook steaks, burgers and grills to the temperature on the docket.
• Help cost recipes and track waste on the weekly sheet.
• Train the kitchen assistants on knife safety and prep standards.
• Cook for banquets and conference lunches of 100 to 400 guests.
• Run your station during service and call back every ticket from the pass.

• A culinary certificate or City & Guilds, or solid on-the-job experience
• Good knife skills and you can prep at speed
• Weekend, holiday and evening work is part of the deal
• Comfortable in heat, on your feet, for long split shifts

• Stock and ordering experience on a system such as Micros or Pilot
• A food safety certificate from a registered training provider

• Two staff meals per shift
• Transport allowance for split and late shifts
• On-the-job training with a path to chef de partie

• Expect a trade test: bring your own knives, arrive early and clean as you go the whole time.
• Do not leave gaps unexplained; if you did casual banquet work between jobs, say so on your CV.