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: Prepare and cook meals for your designated section (e.g., Grill, Pastry, Sauce, or Larder) according to the menu specifications. Ensure all dishes are presented to a high standard and served on time. Follow recipes and portion controls to ensure consistency and minimise food waste. Quality Control: Ensure that all food produced is of the highest quality and meets the hotel's standards. Maintain strict hygiene and cleanliness standards in the kitchen and food preparation areas. Check and maintain the quality of ingredients and ensure proper storage. Station Management: Take full responsibility for your designated section, ensuring it runs efficiently, and stock is maintained. Supervise junior kitchen staff (Commis Chefs) and delegate tasks to ensure that the section operates smoothly. Manage and organise mise en place (prep work) to ensure everything is ready for service. Collaboration and Communication: Work closely with other kitchen team members to ensure seamless service and the smooth running of the kitchen during busy periods. Communicate any issues to senior kitchen staff (Sous Chefs or Head Chef) promptly. Ensure all health and safety, food hygiene, and sanitation protocols are followed consistently. Menu Development and Creativity: Assist the Head Chef or Sous Chef in developing new dishes and seasonal menu items. Contribute creative ideas to improve existing menus and enhance the dining experience for guests. Training and Development: Help train and mentor junior kitchen staff to improve their skills and knowledge. Support other kitchen staff during peak times and ensure they are properly trained for all kitchen tasks. Health and Safety Compliance: Adhere to all health and safety regulations, including food hygiene standards, to ensure a safe and clean working environment. 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. AMRT1_UKCT