Chef de Partie for our Colleague Restaurant (staff canteen) reporting directly to the Sous Chef.
* An exceptional opportunity to join our high-profile flagship hotel in London.
* Market-leading remuneration, service charge, and attractive benefits.
* Join our award-winning group, working alongside a highly experienced team.
Key Accountabilities
* Assisting the Sous Chef with all aspects of the day-to-day operation of this busy kitchen. Mainly working with the Colleague Restaurant Menu but flexibility to work across other kitchens and menus is required.
* Leading a team to deliver quality food with the best ingredients, following the menu guidelines while being flexible with guest requests.
* Supervising, training, and guiding the team, often coaching and mentoring Apprentice chefs.
* Assisting with roster management, ensuring all team members have the ability to attend training and hotel activities.
* Checking orders, requisitions, and budgeted costs.
* Ensuring the cleanliness and maintenance (including health and safety / HACCP compliance) of all kitchen equipment, ensuring that produce mise en place is done for services and products are of high quality.
* Offering service in line with the Peninsula Service Principles of which you will be trained.
General Requirements
* Extensive knowledge of food and ingredients with a high level of creativity.
* Experience of 3 years within a hotel or restaurant kitchen brigade is essential; preferred if you have managed a team.
* Some level of culinary certifications/qualifications.
* Friendly and positive with a flexible approach and confidence to guide a team.
* Ability to work under pressure.
We are delighted to receive your CV and will liaise with suitable candidates directly.
#J-18808-Ljbffr