Chef de Partie Role
Unlock your culinary potential and become an integral member of a vibrant kitchen team. Our chefs deliver exceptional cuisine across à la carte and banqueting services, offering a diverse range of menus to suit every occasion.
Key Responsibilities:
* Culinary Excellence: Prepare and cook dishes to the highest standard within your designated section, adhering to our strict quality control measures.
* Collaboration and Communication: Establish daily communication with senior chefs regarding orders, suppliers, and pricing to ensure seamless service delivery.
* Food Waste Reduction and Inventory Management: Implement effective strategies to minimize food waste and maintain efficient stock control procedures.
* Training and Development: Support and train junior staff in recipes, presentation, and technique to enhance their skills and confidence.
* Menu Innovation: Contribute to menu development, including tastings, costings, and documentation, to create innovative and appealing dishes for our customers.
* Health and Safety: Uphold the highest standards of hygiene and HACCP practices throughout all kitchen areas.
* Reporting and Maintenance: Identify and report faulty or unsafe equipment immediately and complete all HACCP records and cleaning schedules consistently.
* Professionalism and Values: Reflect the hotel's values in all kitchen operations, promoting a culture of excellence and customer satisfaction.