Chef De Partie

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking according to the chef's recipes and specifications. Your work will be an important factor to a client's contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success.

The successful candidates will have experience in a similar role, with a strong background in delivering 5 star high end services to our national and international clientele

Duties:

• Supervising staff and maintain high levels of food preparation
• Maintaining an excellent Guest and Member experience
• Maintain a good working relationship with colleagues at all times
• Staff supervision
• Motivate staff when necessary
• Involved in the food cost controls
• Be aware of all food preparation standards and ensure that they are met
• Ensure that food which is prepared and presented, is of high quality
• Organizing stock rotation in the section with regard to mise-en-place production and its service.
• Able to control wastage
• Responsible for completing the day’s mise en place within the allocated time
• Ensure food is of a good quality and stored correctly, labelled & dated
• Contribute to improving gross profit margins, and other departmental and financial targets
• Involved in the assisting of other departments wherever necessary
• Aid the Head Chef/Sous Chef in the training of all staff
• Maintenance, hygiene and hazard issues are reported
• It is imperative that the working station is kept clean and tidy
• Be considerate with regards to the environment regulations
• Fulfilling HACCP Requirements on a very high Standard
• Reporting to Sous Chef/Head Chef/ Executive Chef
• Attending all scheduled trainings in regards to the job/hotel requirements
• Able to lead a team.
• Delegating tasks to Demi Chefs and Commis Chefs and checking that they are carried out in the correct manner.
• Menu planning and design
• Writing daily dry store requisitions and understanding what levels of stock are required to meet the needs of the hotel.
• Having the ability to transfers foods and organize various kitchens for functions and banquettes to standard outlined by the Executive Chef / Head Chef
• Ensure that all deliveries are stored correctly

Requirements:

• A minimum of 2 years’ experience as a Chef de Partie
• A relevant trade commercial cookery qualification
• Coaching skills
• Ensure that motivation is maximized throughout the department
• Excellent communication skills
• NVQ Level 3
• Achieved advanced Food Hygiene Certificate- Level 1 & 2
• Experience in leadership/supervisory roles is desirable
• Positive attitude
• Ability to work under pressure
• Creative approach to food preparation and presentation
• Ability to work on own or in teams
• Fluency of the English language, both verbal and written, is essential

Benefits:

• Competitive salaries
• Complimentary meals whilst on duty
• Pension Scheme
• Employee Discounts
• Career Development
• Training
• Tax saving Schemes
• Employee Social Events
• Complimentary laundry of company provided uniforms
• On-site state of the art Staff Accommodation, subject to availability