Banqueting Chef de Partie — Lead Event Dining

Harri; Sutton Coldfield; Hybrid; GBP 31,000 - 34,000; Full time

Benefits offered by this job

Discounted gym memberships

Wellness programmes

Perkbox discounts

Free parking

Complimentary meals during shifts

Subsidised taxi service

Job summary

The Belfry Hotel & Resort in the Midlands is seeking a Chef de Partie in the Banqueting kitchen to prepare menus for conferences and events, based on hotel occupancy, with prep for the coming week and potential ownership in the absence of the kitchen management.

You will deliver dishes using local ingredients, manage allergens and hygiene to HACCP standards, and help drive a fast, accurate service while maintaining clean sections; a passion for seasonal produce and teamwork is essential.

Qualifications

• The ideal candidate will possess excellent communication and presentation skills.
• In addition, you will be:
• Passionate about food and working with seasonal ingredients
• Standards-driven, with a fantastic eye for detail
• Experienced in taking ownership over your section and working towards guidelines of portion control including weights and measurements and logging all wastage for more accurate GP %
• Able to develop strong relationships with your team, and colleagues
• Proficient in understanding of COSHH and HACCP on food storage.

Responsibilities

• Cooking and delivering beautifully crafted food using the best ingredients sourced from local suppliers
• Understanding the importance of allergens and dietary safety within your kitchen
• All temperature logging for hot items and refrigerators to ensure full compliance
• Running a section of the kitchen throughout a busy service and providing support to your team mates to ensure fast and accurate delivery
• Clearing and cleaning of your section and other areas of the kitchen to ensure we remain compliant

Job description

The Belfry Hotel & Resort in the Midlands is seeking a Chef de Partie in the Banqueting kitchen to prepare menus for conferences and events, based on hotel occupancy, with prep for the coming week and potential ownership in the absence of the kitchen management.

You will deliver dishes using local ingredients, manage allergens and hygiene to HACCP standards, and help drive a fast, accurate service while maintaining clean sections; a passion for seasonal produce and teamwork is essential.