First Contact Chefs
About the Role:
This stylish hotel seeks a passionate Chef de Partie to join a highly talented kitchen brigade. The role involves leading a section, creating exceptional dishes, and upholding the highest culinary standards.
Key Responsibilities:
- Plan and oversee day-to-day section operations to meet service demands.
- Adhere to all health and hygiene standards.
- Supervise and guide a team of commis and demi chefs.
- Evaluate food quality to ensure adherence to recipes and standards.
- Receive orders from the Sous Chef and oversee their execution by commis and demi chefs.
- Prepare daily requisitions for wine, dry storage, and food items for Sous Chef approval.
- Maintain a clean and efficient kitchen section, maximizing food utilization.
- Participate in food production, portioning meats, fish, vegetables, and desserts.
- Control food costs by utilizing food surpluses.
- Collaborate with back-of-the-house personnel for efficient food production.
- Conduct daily food line inspections to maintain quality standards.
Skills and Expertise:
- NVQ Levels 2 & 3 (preferred).
- Experience in Michelin star or AA Rosette establishments (preferred).
- Strong understanding of cooking techniques and styles.
- Knowledge of food, hygiene, and safety regulations.
- COSHH knowledge.
- Excellent verbal and written English.
- Computer literacy.
- Experience with fresh produce.
- NVQ Level 1 & 2, or equivalent (preferred).
- Hygiene certificate (preferred).
Job Facilities/Benefits:
- Complimentary nights with breakfast.
- 50% discount.
- Team member awards and incentives.
- Great training and development opportunities.
- Complimentary meals while on duty.
Why Join Us:
First Contact Chefs fosters careers in hospitality through professional development. We support the growth of our clients and industry while nurturing talent to enhance the applicant and employer relationship.