First Contact Chefs
About the Role:
This prestigious Kent hotel seeks a passionate and skilled Chef de Partie to join their highly talented kitchen brigade. You will lead a section, creating exceptional dishes and adhering to the highest standards.
Key Responsibilities:
- Plan and oversee daily section operations to meet service requirements.
- Adhere to all health and hygiene standards.
- Supervise and mentor a team of commis and demi chefs.
- Sample, assess, and ensure food conforms to recipes and standards.
- Receive orders from the Sous Chef, delegate tasks to commis and demi chefs, and ensure accurate execution.
- Prepare daily requisitions for wine, dry storage, and food items for Sous Chef approval.
- Maintain a clean, efficient, and maximally utilized kitchen section.
- Participate in food production, portioning meats, fish, vegetables, and desserts.
- Control food costs through effective surplus utilization.
- Communicate and collaborate with back-of-house staff.
- Conduct daily food line inspections to maintain quality.
Skills and Expertise:
- NVQ levels 2 & 3 (or equivalent).
- Experience in a Michelin star or AA Rosette establishment.
- Strong knowledge of cooking techniques and styles.
- Excellent understanding of food safety and hygiene.
- COSHH knowledge.
- Strong verbal and written English skills.
- Computer literacy.
- Experience with fresh produce.
- NVQ level 1 & 2 (or equivalent)
- Hygiene certification.
Why Join Us:
First Contact Chefs fosters career development in the hospitality industry, nurturing talent to enhance client and industry reputations. We are committed to professional growth and creating a supportive work environment.