Demi Chef de Partie

Demi Chef Kitchen
Great food. Genuine hospitality. A place to grow.

At Rick Stein Restaurants were all about freshseafood simple cooking done brilliantly and creating memorable diningexperiences for our guests. Were now looking for an enthusiastic andskilled Demi Chef to join our kitchen team.

If you love cooking take pride in high standards and enjoyworking in a collaborative fast-paced environment wed love to meet you.

What youll be doing

• Preparing and cooking dishes to the high standards that define Rick Stein Restaurants
• Supporting the Head Chef and Sous Chef in running the kitchen smoothly
• Ensuring all food is presented beautifully and consistently
• Maintaining kitchen hygiene cleanliness and health & safety standards
• Learning and developing new cooking techniques and skills
• Assisting in training and mentoring junior kitchen staff
• Contributing ideas for menu development and daily specials

What were looking for

• Previous kitchen experience ideally in a professional restaurant environment
• Passion for food seafood and delivering high-quality dishes
• Strong attention to detail and pride in your work
• A team player who thrives in a busy professional kitchen
• Willingness to learn develop and progress within the kitchen brigade
• Flexibility resilience and a positive attitude under pressure

What youll get

• Competitive pay and opportunities for progression
• Free staff meals and generous discounts across Rick Stein Restaurants Rooms and Shops
• Ongoing training and development including culinary skills menu knowledge and career progression
• A supportive inclusive team culture
• Extra holiday allowance for length of service up to 5 extra days after 5 years
• Access to discounts on 100s of retailers health entertainment travel & more

If youre passionate about cooking and want to grow yourcareer in a respected restaurant group apply now and join the kitchenteam at Rick Stein Restaurants.

At Rick Stein Barnes guests can enjoy some of Rick Steins most iconic dishes such as the Dover sole a la Meunière and salt and pepper prawns as well as a selection of new dishes including côte de boeuf steak paired with a béarnaise sauce and served with hand cut chips inspired by his recent Long Weekends adventure to Bordeaux.