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 of Demi 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 AMRT1_UKCT