Working with Head Chef Dan Page

previously Head Chef at 1* City Social and ION by Simon Rogan in MaltaA wine focused members club with over 1000 different wines by the glass.International coverage with sites in Hong Kong, Singapore, Melbourne, London, Verbier, Bordeaux and Beaune, with 2 proposed sites for France planned.The club has 2 dining rooms

the Members Lounge, which offers plated a la carte meals using fantastic ingredients with a European focus to the dishes. This kitchen is also responsible for the events and private dining. Generally up to 50 covers in the dining room plus private dining up to around 50 covers. The members lounge offers lunch and dinner. Members lounge does a lovely Sunday roast.Upstairs there is the Clubroom which offers more casual dining

small plates, light meals and snacks for wine pairings, The lounge offers breakfast, lunch and dinnerPrivate dining rooms include:St James Room (25 seated, 80 standing)Luytens Room (12 seated, 18 standing)Marlborough Room (12 seated or 18 standing)They need a Chef who is passionate about amazing produce

there is an opportunity to be really creative , working with the best ingredients from local produce to truffles, caviar and wagyu beef. Etc.An interest in wine/food pairing highly beneficial

the club has an extensive list and released two books7-day operation (not open for Saturday lunch/Sunday dinner)Team of 20 chefs in total -13 Chefs in Members Lounge and 7 in Clubroom

ABOUT 67 PALL MALLWith 5,000+ wines

representing

52 countries, with 1,200 available by-the-glass, the award-winning 67 Pall Mall is the home of fine wine.The Club boasts a 17-strong sommelier team, many of whom are winners of several international competitions and

elected

#1 sommeliers in London.Members

benefit

from the low-margin wine list and can store their own wines at the Club in our original 1930s bank vault. They also have access to an impressive events calendar, and much more.67pallmall.tv, the worlds first 4k wine tv channel, is an extension of the Club, accessible to all both live and on demand.DUTIES AND RESPONSIBILITIES:Ensure all food on the given section is prepared

in accordance with

established recipe cards and methods.

Ensure that there are

sufficient quantities of

ingredients to prepare the required mise

en

place by communicating with the relevant Sous Chef/Head Chef

in a timely manner

.

Ensure that all dishes and mise

en

place are tasted to ensure correct flavour and seasoning and checked with Head Chef/Sous Chef.

Ensure that dishes are plated to the

required

the

portion

control and visual standard before being sent into the club for service.

To ensure

appropriate levels

of production in direct relation to the level of business.

That the kitchen is organised kept clean by following the correct procedures to meet the statutory food hygiene and food safety standards.

That all equipment/utensils in the section are correctly handled and

maintained

.

To contribute suggestions during menu planning as

appropriate

.

Coach employees in their section the "clear as you go" method of working.

Ensure that mistakes are avoided by regularly checking standards and requirements with the senior team

To ensure the kitchen is run to a consistently high standard in the Head Chefs absence

To ensure all dishes are correctly presented before being sent into the club for service

To ensure all mise

en

place is tasted as it is prepared, and all dishes are tasted to ensure correct flavour and that recipes have been properly followed.

To ensure mise-

en

-place and food stuffs are correctly

stored at all times

with

accurate

preparation date and use by date labels in line with our Food Safety policies.

To ensure menu ideas are provided as

appropriate to

assist

with menu planning.

To ensure all junior kitchen staff

comply with

all kitchen standards,

rules

and regulations.

To ensure you

maintain

an optimistic outlook and motivate other members of the team even during

difficult times

.

OUR IDEAL CANDIDATE HAS:Has

established

credibility through a proven career path within the high-end catering industry.

The ability to work independently without supervision.

A can do attitude to make things happen and deliver a high-quality product consistently.

The

capacity

to adapt to changing environments

The experience to remain calm under pressure

Strong communication

skills

Honest and reliable

A positive and enthusiastic outlook

Creative thinking

Previous

experience as a Chef de

Partie

in a high quality and busy environment

Passion and

great pride

in their work

An eye for detail

BENEFITS:Staff food on duty

29 days holiday (including bank holidays)

Opportunity to take part in WSET/CMS training and other courses

Opportunity to progress further in role within the company

Staff Members can order wines at our wholesale prices through our wine buying team

Pension Scheme

Life Assurance

Employee Assistance Programme

Uniform provided

67 Pall Mall prides itself on

maintaining

equal opportunities for all employees.

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