🐝Bee Happy Recruitment🐝 are seeking a talented and passionate Chef de partie to join a wonderful Hotel. There is a mix of straight and split shifts with this role and live in accommodation is available
in the staff house which is a 20/25-minute walk from the hotel. The rate for the accommodation is £390.00 per month which include all bills, internet, and TV Licence.
Responsibilities:
Preparation and Cooking
- Menu Execution: Prepare, cook, and present dishes to the standards set by the
head chef or executive chef.
- Cooking Techniques: Utilize advanced culinary techniques and high-quality
ingredients to create dishes that meet the fine dining standards.
- Plating and Presentation: Focus on intricate and visually appealing plating, as presentation is a key element in fine dining.
Team Leadership and Collaboration
- Supervising Junior Staff: Oversee the work of commis chefs (junior cooks) and
other team members in your station, providing guidance and feedback.
- Training and Development: Assist in the training of junior staff in preparation methods, safety, and presentation.
- Collaborating with Other Stations: Work closely with other CDPs or stations, such as pastry, sauce, and grill, to ensure a seamless service.
Quality Control
- Consistency and Standards: Ensure the quality of dishes is consistently high and adheres to the restaurant’s standards, whether in taste, texture, or presentation.
- Food Safety: Follow food safety and hygiene protocols, ensuring all equipment and areas are clean and safe for use.
- Taste Testing: Regularly taste dishes to ensure the quality and consistency of flavours, textures, and overall presentation.
4. Inventory and Stock Management
- Stock Control: Monitor stock levels for your station, ensuring that ingredients are fresh and properly stored.
- Ordering Supplies: Assist the sous chef or head chef in ordering and managing the supplies needed for your station.
- Waste Management: Minimize food waste by accurately measuring portions and
using ingredients efficiently.
5. Service
- Timing: Coordinate the timing of dishes during service, ensuring that all elements are ready and delivered to customers in sync.
- Communication: Effectively communicate with front-of-house staff to ensure the kitchen and dining areas are aligned during service, especially when special dietary requests or modifications are made.
- Adaptability: Be prepared for special requests or last-minute changes, ensuring guests receive an excellent dining experience.
6. Health and Safety Compliance
- Health Standards: Ensure your workstation complies with all local health and safety regulations.
- Equipment Maintenance: Keep kitchen equipment in proper working order, reporting any malfunctions or issues.
