Chef De Partie

Doubletree by Hilton Bristol City Centre; Brighton; On-site; GBP 24,000 - 30,000; Full time

Job summary

A leading city centre hotel in Brighton is seeking a Commis Chef or Chef De Partie to support the Head Chef in running the kitchen effectively. You will prepare and present food to high standards, ensuring compliance with food safety regulations. Ideal candidates will have hotel kitchen experience, strong organizational skills, and a commitment to teamwork. Excellent opportunity for growth in a prestigious environment.

Qualifications

• Previous experience working in a hotel kitchen as a Commis Chef or Chef De Partie.
• Ability to follow culinary standards and specifications.
• Make decisions under pressure.

Responsibilities

• Support the Head Chef in the running of the Kitchen.
• Prepare and present food to high standards.
• Maintain cleanliness throughout the kitchen operation.

Skills

Organizational skills

Team player

Fast-paced decision making

Effective communication

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.