Commis Chef/Chef de Partie

Job Description: Commis Chef / Chef de Partie

About the Hotel.

The Rectory is a multi\-award winning boutique restaurant \& hotel in the Cotswold village of Crudwell, near Malmesbury, with a sister gastro\-pub, The Potting Shed, just across the road

About the role

The role/s are for a hands\-on commis chef and Chef de partie who can want to work with the team to deliver the very best food and guest experience within hotel. Working with the best seasonal produce. A problem solver, someone who is aspirational to achieve the very best.

About you.

The role would suit someone who has a minimum of 2 years’ experience as chef ideally with some Michelin experience in their career, *though not entirely essential.*

We are looking for someone who is dynami. Someone who is excited by simply cooked, exceptional seasonal dishes, has an interest in working closely local suppliers. A keen interest and passion for sustainability within the kitchens working practices and appointed suppliers.

The role/s is full time, and salary will depend on experience and qualifications.

Job Description: Commis chef / Chef de Partie

The Rectory Hotel, Crudwell.

Reporting to:

Head Chef and Senior sous chef

Remuneration and benefits.

· From £34,000 up to £38,000\.00 per annum (including tronc), depending on experience.

· 28 days annual leave.

· Company matched pension contribution.

· 50% family and friends discount on all estate experiences.

Responsible for supporting the head chef and senior sous chef in all aspects of:

Menus

· Ensure all dishes are consistent with recipe/spec sheets to ensure presentation standards..

Sustainability and waste management.

· Ensure that the agreed recycling and single use plastics SOP are adhered too.

· Search out new and innovative sustainable practices in line with company expectations.

· Work closely with appointed suppliers to eliminate single use plastics and polystyrene for deliveries. Recycle all packaging.

· Train all chefs in all matters of Sustainability and waste management.

Compliance

· Ensure all Food Hygiene Standards are adhered to.

· Hold a Food safety Level 2 Cert.

· Ensure all HACCPs are adhered to.

· Ensure all Health and Safety Regulations are adhered to.

· Train all chefs in all matters of Compliance.

Personnel and Team.

· Always maintain a positive and pro\-active attitude. Be a brand ambassador.

· Actively seek to improve skills and achieve personal development.

· Impeccable presentation.

· Cover chef absences in times of emergency.

· Support and inspire all chefs and apprentices in their development, training, and overall wellbeing.

· Work with Senior sous to develop financial awareness and

· Work with Senior chefs in understanding how to plan and write menus

· Aspiration/Goals.

· Green Michelin recognition

· Slow Food recognition

· National press

· Investors in People.

Other

· Adhere to company protocol as laid out in the Company Handbook.

· To support the wider company team as and when required.

· Work closely and effectively with any appointed consultants or/and other external support.

*Statement*

*This job description is issued as a guideline to assist you in your duties, it is not exhaustive, and we would be pleased to discuss any constructive comments you have. Because of the evolving nature and changing demands of our business this job description may be subject to change. You may or may not be required to undertake additional or other duties within the context of this job description, and according to the needs of the company.*

Job Type: Full\-time

Pay: £33,420\.00\-£38,601\.67 per year

Benefits:

• Company pension


• Discounted or free food


• Employee discount


• On\-site parking

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