Chef de Partie
4O hrs Per Week + Overtime
Up to £27,000 Per Annum + Benefits
Permanent role
The Role
Assisting the running of the kitchen, contributing to the overall success of the restaurant in accordance with the hotels standards and financial goals.
Key Responsibilities and Duties
Organises and sets up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity.
Ensures that all dishes from that section are prepared consistently and according to standard recipes.
Assists the Sous Chefs and Executive Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.
Monitors food and operating costs and controls these by reducing waste.