Hotel Indigo Exeter is a boutique hotel situated in the heart of Exeter, just a short walk from Exeter Cathedral and the city's vibrant shopping and dining areas.
The Chef de Partie (CDP) is a vital member of the kitchen team at Hotel Indigo, responsible for overseeing a specific section of the kitchen and ensuring the efficient and smooth operation of that area. As a CDP, you will assist in food preparation, cooking, and plating, while maintaining high culinary standards and a positive work environment.
Key Responsibilities:
* Food Preparation and Cooking:
o Prepare and cook meals for your designated section (e.g., Grill, Pastry, Sauce, or Larder) according to the menu specifications.
o Ensure all dishes are presented to a high standard and served on time.
o Follow recipes and portion controls to ensure consistency and minimise food waste.
* Quality Control:
o Ensure that all food produced is of the highest quality and meets the hotel's standards.
o Maintain strict hygiene and cleanliness standards in the kitchen and food preparation areas.
o Check and maintain the quality of ingredients and ensure proper storage.
* Station Management:
o Take full responsibility for your designated section, ensuring it runs efficiently, and stock is maintained.
o Supervise junior kitchen staff (Commis Chefs) and delegate tasks to ensure that the section operates smoothly.
o Manage and organise mise en place (prep work) to ensure everything is ready for service.
* Collaboration and Communication:
o Work closely with other kitchen team members to ensure seamless service and the smooth running of the kitchen during busy periods.
o Communicate any issues to senior kitchen staff (Sous Chefs or Head Chef) promptly.
o Ensure all health and safety, food hygiene, and sanitation protocols are followed consistently.
* Menu Development and Creativity:
o Assist the Head Chef or Sous Chef in developing new dishes and seasonal menu items.
o Contribute creative ideas to improve existing menus and enhance the dining experience for guests.
* Training and Development:
o Help train and mentor junior kitchen staff to improve their skills and knowledge.
o Support other kitchen staff during peak times and ensure they are properly trained for all kitchen tasks.
* Health and Safety Compliance:
o Adhere to all health and safety regulations, including food hygiene standards, to ensure a safe and clean working environment.
o Maintain and clean kitchen equipment regularly, reporting any faults or issues to management.
Skills and Qualifications:
* Culinary Experience: Proven experience as a Chef de Partie or in a similar role in a hotel or restaurant kitchen.
* Creative Skills: Ability to contribute to menu planning and offer innovative ideas to improve dishes.
* Leadership Skills: Ability to manage a section of the kitchen and supervise junior staff efficiently.
* Organisational Skills: Strong time management and ability to work under pressure during busy service periods.
* Attention to Detail: Precision in food preparation, presentation, and portioning.
* Health & Safety Knowledge: Understanding of food hygiene standards and regulations.
Working Conditions:
* Hours: Typically, shifts will include evenings, weekends, and holidays to align with the hotel's operating hours.
* Environment: The position is physically demanding, with long hours spent on your feet in a fast-paced, high-pressure environment.
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