Chef de Partie

Aimbridge EMEA; Bournemouth; On-site; GBP 25,000 - 35,000; Full time

Job summary

A hospitality company in Bournemouth is seeking a skilled Chef de Partie to prepare, cook, and present dishes while managing and training kitchen staff. This role emphasizes high standards of food hygiene and safety, with a focus on portion control for profit margins. The ideal candidate will possess strong culinary skills and a passion for delivering exceptional guest experiences. The position offers industry-leading training, extensive benefits, and opportunities for development.

Benefits

Industry-leading training and development

Hotel discounts portfolio-wide

24/7 employee assistance programme

Career and lifestyle breaks

Qualifications

• Deep understanding of different ingredients, flavors, and cooking techniques.
• Commitment to maintaining a clean and hygienic kitchen environment.
• Adherence to food safety regulations.

Responsibilities

• Prepare, cook, and present dishes within your specialty.
• Manage and train demi-chef de parties or commis.
• Assist sous chef and head chef in menu development.
• Maintain high standards of food hygiene and safety.
• Monitor portion and waste control.

Skills

Great cooking skills

Ability to stay calm under pressure

Strong organizational skills

Understanding of profit margins

Passion for guest experience

Job description

Overview

As a Chef de Partie, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any demi-chef de parties or commis working with you, helping the sous chef and head chef to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.

Responsibilities

• Prepare, cook, and present dishes within your specialty.
• Manage and train demi-chef de parties or commis working with you.
• Assist the sous chef and head chef in developing new dishes and menus.
• Maintain high standards of food hygiene and comply with health and safety regulations.
• Monitor portion and waste control to support profit margins.

Qualifications and Skills

• Great cooking skills and a deep understanding of different ingredients, flavors, and cooking techniques.
• Ability to stay calm under pressure, delegate tasks appropriately, and maintain strong organisational skills to manage your section.
• Commitment to maintaining a clean and hygienic kitchen environment, including adherence to food safety regulations and proper use of kitchen equipment and cleaning products.
• Understanding of profit margins to ensure the kitchen runs efficiently and profitably.
• Passion for providing an exceptional guest experience and living through our brand standards.

Aimbridge Hospitality

Aimbridge Hospitality EMEA is a division of Aimbridge Hospitality. We connect great people to great experiences in exciting destinations, working with brands such as Hilton, IHG, Accor, Marriott and more. We value diversity and a people-first approach to business. If you\'re ready, join our inclusive team shaping the future of hospitality.

Benefits

• Industry-leading training and leadership development opportunities
• Hotel discounts portfolio-wide - Staff rates and up to 50% discount on food & beverage and spa
• Stream benefits: pay as you earn and automatic savings to support your financial wellbeing
• 24/7 access to our employee assistance programme
• Career and lifestyle breaks to take time off for key life events
• Uncapped incentives to reward your contributions