Demi Chef De Partie
We're recruiting for a Demi Chef de Partie to join our clients culinary team at their 4 Star Luxury Hotel.
Salary/Benefits
* Competitive Salary Gratuity Scheme worth approximately £800 per year (full time)
* 20 days holiday plus bank holidays
* After 6 months service an additional day off for your birthday (to be taken within 7 days of your birthday date)
* Training and development
* Staff accommodation if required (subject to availability)
* Uniform provided
* Discounts on accommodation, food and beverage and health and beauty
* Subsidised or free social functions
* Friendly working environment
* Employee Assistance Programme
* Beautiful surroundings
* Free car parking
About the Role ofDemi Chef De Partie
You'll work alongside the Head Chef/ Sous Chef to deliver exceptional food, manage kitchen operations, and inspire our dedicated team. If you thrive in a fast-paced environment and have a flair for culinary innovation, we want to hear from you!
Overview
40 hours per week, 5 days out of 7. Salary offered will be dependent on qualifications, skills and experience, salary range from NMW to £28,961.60.
All candidates MUST have an excellent standard of English and be very well presented
Demi Chef de Partie Main Responsibilities
* To run the section in the absence of the Chef de Partie
* To prepare food to a consistently high quality in line with menu specifications
* To suggest daily specials incorporating seasonal ingredients
* To assist with training and development of trainees within your section
* To liaise with Sous Chefs and Chef de Parties to ensure exceptional service levels are consistently delivered to guests.
* To accept and check deliveries from agreed suppliers to ensure that they are to the specification requested.
Demi Chef de Partie Other Responsibilities
* To ensure all equipment within your section is maintained and in a clean working condition
* To report faulty equipment to Sous Chef / Head Chef
* To work within the agreed departmental budget
* To maintain hygiene standards in areas of responsibility
Financial Targets/Cost Awareness
* To monitor stock levels within your section and order using the correct procedures
* To control and manage to an agreed budget maximising yield at every opportunity
* To monitor stock rotation
Training Responsibilities:
* Provide opportunities for personal development
Other Responsibilities:
* Interact with other members of Team and support where appropriate
* Attendance at meetings as requested by Sous Chef / Head Chef
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