Chef De Partie

Doubletree by Hilton Bristol City Centre; Brighton; On-site; GBP 22,000 - 28,000; Full time

Job summary

A leading hotel brand in Brighton seeks a Commis Chef to support the Head Chef in the efficient running of the kitchen. The role requires adherence to high standards in food preparation, assisting in training, and ensuring compliance with health regulations. Ideal candidates will have hotel kitchen experience and strong organisational skills.

Qualifications

• Previous experience working in a hotel kitchen as a Commis Chef or Chef De Partie.
• Ability to follow standards and maintain cleanliness.
• Effective communication with kitchen and restaurant team.

Responsibilities

• Support Head Chef in running the kitchen efficiently.
• Ensure high standard of food preparation and presentation.
• Assist in training kitchen staff.

Skills

Organisational skills

Team player

Decision making in fast-paced environment

Job description

Who are we
As part of the Hilton Worldwide brand we want to be the first choice for guests and team members alike. By joining the Hilton brand you will gain unparalleled access to an array of rich experiences, knowledge and opportunities that will prove valuable to your personal and professional growth. The DoubleTree by Hilton Bristol City Centre is one of the leading 4* city centre hotels 206 bedrooms and 12 conference rooms.

Role Responsibilities
You’ll support the Head Chef in ensuring the efficient and effective running of the Kitchen. You will ensure that the preparation and presentation of the food is of a high standard and complies with the food safety regulations. You will assist in the training of others. You will support the achievement of budgeted food gross profit and run your section to the highest possible standards.

• To ensure all food is prepared, presented and served to a high standard and in keeping with specifications.
• To ensure that your section is ran efficiently, whilst ensuring that you maintain a high standard of cleanliness throughout the kitchen operation.
• To ensure ordering is accurate and all fridges, freezers and all food storage is stock rotated. To follow the specs set out by the Head Chef to ensure consistency in what you do every day.
• To support the Head Chef in implementing and developing all new menus.
• To ensure that you are correctly dressed and adhere to high personal hygiene standards.
• To comply with all regulations as stated in the normal operating procedures.
• Ensure all maintenance issues are reported immediately following the correct procedure.
• To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.

Key Requirements

• Previous experience working in a hotel kitchen as a Commis Chef or Chef De Partie.
• To be able to follow standards and have good organisational skills.
• Make decisions in a fast-paced environment
• Good communicate with the kitchen and restaurant team
• To be an active team player who ensures their colleagues are supported well