First Contact Chefs
About the Role:
This stylish hotel seeks a passionate and experienced Chef de Partie to join their talented kitchen brigade. This key role involves leading a section, creating high-quality dishes, and training junior staff.
Key Responsibilities:
- Plan and manage the daily running of your section to meet service requirements.
- Ensure adherence to all health and hygiene standards.
- Supervise and mentor a team of Commis and Demi Chefs.
- Sample, evaluate, and ensure food meets recipes and standards.
- Receive orders from the Sous Chef and direct Commis/Demi Chefs.
- Prepare daily requisitions for wine, dry storage, and food.
- Maintain a clean and efficient kitchen section, optimizing food utilization.
- Participate in food production, portioning meats, fish, vegetables, and desserts.
- Control food costs and utilize food surpluses.
- Communicate and assist back-of-the-house personnel for efficient production.
- Conduct daily food line inspections to maintain quality.
Skills and Expertise:
- NVQ levels 2 & 3 (preferred).
- Experience in Michelin-starred or AA Rosette establishments.
- Strong knowledge of cooking techniques and styles.
- Excellent understanding of food hygiene and safety.
- COSHH knowledge.
- Proficiency in verbal and written English.
- Computer literacy.
- Experience with fresh produce.
- NVQ Level 1 & 2 or equivalent (required).
- Hygiene certificate (required).
Job Facilities/Benefits:
- Complimentary nights with breakfast.
- 50% discount.
- Team member awards and incentives schemes.
- Excellent training and development opportunities.
- Complimentary meals whilst on duty.
Why Join Us:
First Contact Chefs fosters careers in hospitality, emphasizing professional development and nurturing talent. We believe in enhancing our clients and the industry’s reputation, supporting a passion to inspire, developing a strong relationship between the applicant and employer.