Banqueting Chef de Partie: Seasonal Events Kitchen

The Belfry - Kitchen - Banqueting; Sutton Coldfield; Vor Ort; GBP 29.000 - 34.000; Vollzeit

Benefits dieser Stelle

Free onsite parking

Complimentary meals during shifts

Resort-wide employee discounts

Perkbox discounts

Zusammenfassung

The Belfry Hotel & Resort in Sutton Coldfield is seeking a Chef de Partie in the Banqueting kitchen to prepare menus for conferences and events. You’ll work to hotel occupancy levels, pre‑prepare for the coming week, and may take ownership of the kitchen in the absence of management.

You will be responsible for delivering beautifully crafted food with local ingredients, managing allergens, and ensuring compliance through temperature logging and accurate service during busy periods.

Qualifikationen

• Excellent communication and presentation skills are essential.
• Passion for food and working with seasonal ingredients.
• Standards-driven with attention to portion control and wastage logging.
• Ability to develop strong relationships within the team.
• Understanding COSHH and HACCP on food storage is required.

Aufgaben

• Prepare menu items for conferences and events based on hotel occupancy.
• Take ownership of the kitchen in the absence of management.
• Cook and deliver high-quality dishes using local ingredients.
• Ensure allergens and dietary safety are maintained.
• Maintain temperature logs for hot items and refrigerators for compliance.
• Support the team to ensure fast, accurate service.

Kenntnisse

Excellent communication

Presentation skills

Passionate about food

Attention to detail

Portion control & wastage logging

COSHH & HACCP knowledge

Jobbeschreibung

The Belfry Hotel & Resort in Sutton Coldfield is seeking a Chef de Partie in the Banqueting kitchen to prepare menus for conferences and events. You’ll work to hotel occupancy levels, pre‑prepare for the coming week, and may take ownership of the kitchen in the absence of management.

You will be responsible for delivering beautifully crafted food with local ingredients, managing allergens, and ensuring compliance through temperature logging and accurate service during busy periods.