Job Summary:
The Chef de Partie is responsible for preparing, cooking, and presenting high-quality dishes in accordance with hotel standards. The role involves maintaining food safety, assisting with cost control, and ensuring guest satisfaction. The Chef de Partie will support kitchen operations and work as part of the team to deliver an exceptional guest and member dining experience.

Responsibilities:

• Prepare and present high-quality dishes that adhere to company guidelines and guest expectations.
• Maintain cleanliness and organization of work areas, ensuring food safety standards and avoiding cross-contamination.
• Prepare all mis-en-place for relevant menus and ensure timely service.
• Assist with food cost control, gross profit margins, and departmental financial targets.
• Respond to guest queries in a timely and efficient manner, ensuring guest satisfaction.
• Ensure all food items are of good quality, properly stored, and handled following hygiene regulations.
• Collaborate with other departments to ensure smooth operations and foster positive working relationships.
• Report maintenance issues, hygiene concerns, and any health or safety hazards promptly.
• Comply with hotel security, fire regulations, and health and safety policies.
• Strive to meet departmental goals and targets as part of the kitchen team.
• Contribute to environmentally sustainable practices within the kitchen.
• Train and mentor junior kitchen staff when needed.
• Assist in menu development and contribute to new dish ideas.

Requirements:

• Proven experience as a Chef de Partie or in a similar role within a high-quality kitchen.
• Strong knowledge of food safety regulations and kitchen hygiene standards.
• Ability to work under pressure in a fast-paced environment.
• Excellent communication and teamwork skills.
• Strong attention to detail and organizational skills.
• Flexibility to work shifts, including weekends and holidays.

Level of Education:

• NVQ Level 2 in professional cookery or equivalent. NVQ Level 3 is preferred.

Work Hours:

• Full-time, rotating shifts including weekends and holidays.

Experience in Months:

• Minimum of 24 months (2 years) of experience in a kitchen environment, ideally in a similar role.