Chef de Partie - Due amici - Chislehurst

Chef de Partie - Due amici - Chislehurst

Chef & Cook

19 hours ago

• 70 views

  Hi! We're looking for a Chef de Partie to join our kitchen at Due Amici Restaurant.

  We are a family-run restaurant that has been operating for over 30 years. Our menu is simple and classic, combining traditional Italian dishes with some influences to suit English tastes.

  The kitchen is divided into four sections: meat, fish, pasta and starters, so there will normally be four chefs working together each day.

  The working week is Tuesday to Saturday. Every day we have four chefs in the kitchen, plus two kitchen porters, one focused on pots and pans and one on dishes who also helps the chefs with some preparation work.

  During the week we serve around 60-80 customers between Tuesday and Thursday. Friday and Saturday are our busiest times, averages between 120-140 customers.

  Your section would be fully your responsibility, which means you will manage your own station, preparation, stock, and organisation. This gives you control over your section and allows you to plan your prep during the week.

  The atmosphere in the kitchen is very important to us. We work with experienced people, maintain good teamwork, and try to create a positive working environment.

  If you have any questions, please feel free to contact me.

  Thanks again, and I look forward to hearing from you.

  Best regards,

  Carmelo

  • Experience: Required
  • Employment: Full-time
  • Schedule: Tuesday to Saturday (09:30-14:30) (17:00-22:00)
  • Salary: from £44,000 yearly

  10 Royal Parade, BR7 6NR, Chislehurst

  Chef de PartieChislehurst

  
  #s1-Gen
  
  We are a family-run restaurant that has been operating for over 30 years. Our menu is simple and classic, combining traditional Italian dishes with some influences to suit English tastes.
The kitchen is divided into four sections: meat, fish, pasta and starters, so there will normally be four chefs working together each day.

The working week is Tuesday to Saturday. Every day we have four chefs in the kitchen, plus two kitchen porters, one focused on pots and pans and one on dishes who also helps the chefs with some preparation work. During the week we serve around 60-80 customers between Tuesday and Thursday. Friday and Saturday are our busiest times, averages between 120-140 customers. Your section would be fully your responsibility, which means you will manage your own station, preparation, stock, and organisation. This gives you control over your section and allows you to plan your prep during the week. The atmosphere in the kitchen is very important to us. We work with experienced people, maintain good teamwork, and try to create a positive working environment.