Chef / Chef-De-Partie

Grosvenor Casinos Limited; London; On-site; GBP 20,000 - 30,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate kitchen professional to join their vibrant team in London. This role offers the opportunity to showcase your culinary skills while ensuring customer satisfaction through high-quality food preparation and presentation. You will work closely with experienced chefs, adhering to safety guidelines and maintaining a clean kitchen environment. If you thrive in a fast-paced setting and are eager to grow within the culinary field, this position is perfect for you. Join a team that values service, teamwork, and ambition, and take your career to the next level!

Qualifications

• Experience in food preparation and cooking in a professional kitchen.
• Ability to follow HACCP and safety guidelines.

Responsibilities

• Prepare and present casino menus according to recipe standards.
• Collaborate with the team to ensure excellent customer service.
• Maintain cleanliness and adhere to food safety protocols.

Skills

Food Preparation

Customer Service

Team Collaboration

HACCP Guidelines

Education

NVQ Level 2 in Hospitality

Job description

Job Description

Job Location: Grosvenor Casino - London Bayswater,W2 4QH

Is your comfort zone the KITCHEN? Are you passionate about fresh ingredients and tailoring food to customer expectations and brand values? Join us on a culinary journey at the Rank group, where you will be our next STAR! Working closely with your head chef, you will meet and exceed our customer expectations, day in day out!

You will;

• Acknowledge, welcome and assist customers in all areas
• Live our values of Service, Teamwork, Ambition, Responsibility and Solutions
• Collaborate and work as part of the hosting and wider casino team
• Preparation, cooking, seasoning and presentation of casino menus as per recipe standards.
• Follows all HACCP and safety guidelines, ensuring that food safety is adhered to throughout the venue
• Reports defective equipment and systems to the head chef or duty manager
• Ensure stock rotation (FIFO), ordering and usage is diligently followed to minimize stock and financial losses thereof
• Seeks feedback from customers and front of house teams to continuously improve food quality and exceed customer expectations
• Practices a “clean as you go” policy in all food preparation and service areas

Qualifications

To be successful in this role you’ll ideally have NVQ Level 2 in Hospitalityor other relevant kitchen qualification. However, if you’ve learned your craft on the job and have perfected your skills without formal qualifications – we'd love to chat to you too!

Additional Information