First Contact Chefs
About the Role:
This stylish hotel seeks an enthusiastic Chef de Partie to join a highly talented kitchen brigade. You’ll be a key part of the team, leading a section and creating high-quality dishes.
Key Responsibilities:
- Plan and oversee daily section operations to meet service requirements.
- Follow all health and hygiene standards.
- Supervise and lead a team of Commis and Demi Chefs.
- Sample, smell, and observe food to ensure adherence to recipes and standards.
- Take orders and tasks from the Sous Chef, ensuring Commis and Demi Chefs execute them correctly.
- Create daily wine, dry storage, food requisitions and kitchen transfers for Sous Chef approval.
- Maintain a clean and efficient kitchen section, maximizing food utilization.
- Participate in food production, portioning meats, fish, vegetables, and desserts.
- Utilize food surpluses to control food costs.
- Communicate and assist back-of-the-house personnel for efficient food production.
- Conduct daily food line inspections to maintain quality.
Skills and Expertise:
- NVQ Level 2 & 3 (desirable).
- Experience in Michelin star or AA Rosette establishments.
- Hotel or Restaurant background.
- Strong knowledge of cooking techniques and styles.
- Good understanding of food hygiene and safety.
- COSHH knowledge.
- Strong verbal and written English.
- Computer literacy.
- Experience with fresh produce.
- NVQ level 1 and 2 or equivalent (desirable).
- Hygiene certificate (desirable).
Job Facilities/Benefits:
- Complimentary nights with breakfast.
- 50% discount.
- Team member awards and incentives.
- Excellent Training & Development.
- Complimentary meals on duty.
Why Join Us:
First Contact Chefs fosters hospitality careers, focusing on professional development. We support a passion for inspiring a positive relationship between employers and applicants.