Working with Head Chef Dan Page previously Head Chef at 1* City Social and ION by Simon Rogan in Malta A 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 dinner Private 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 books 7-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 MALL With 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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