Chef de Partie

Alexander House (Alexander Hotel Collection); Crawley; On-site; GBP 27,000 - 31,000; Full time

Job summary

A leading hotel in Crawley is seeking a Chef de Partie to join its award-winning kitchen team. The role involves food production for multiple service periods, ensuring high standards of presentation, hygiene, and compliance. The position offers competitive salary and benefits, ideal for candidates with proven culinary skills and local accessibility.

Benefits

Monthly service charge payment

4 weeks holiday increasing to 5 weeks with service

Discounted hotel accommodation

Discounts on food, beverages, spa treatments

Paid birthday off

Qualifications

• Ability to produce dishes to rosette standards demonstrated during a trial shift.
• Experience managing multi-menu requirements.
• Local residency or ability to relocate with transportation.

Responsibilities

• Prepare and serve food for various dining options.
• Manage stock control and assist in menu planning.
• Ensure cleanliness and compliance with hygiene standards.

Skills

Food preparation

Teamwork

Hygiene compliance

Job description

CHEF DE PARTIE

£29,000 per annum + monthly service charge payment + 42.5 hrs + paid overtime

• 4 weeks holiday increasing to 5 weeks with service
• 8 Bank holidays
• Free car parking
• Employee uniform

In addition you will benefit from a range of company benefits including:

Discounted hotel accommodation for yourself and your family at all hotels
Discounted hair treatments at our two Utopia Spas
Discount off all food & beverage at all hotels
Discount of individual treatments booked in our two Utopia Spas
Discount on retail products in our two Utopia Spas
Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid,complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday

The Place

Alexander House Hotel & Utopia Spa, part of Alexander Hotels a private group of quality hotels of distinction just outside London.

5 Red Star, Award winning Utopia Spa, 58 bedrooms including the new luxury Cedar Lodge development and a 2-bedroom self-contained Gatehouse are available for guests.

2 Award winning restaurants, Reflections Restaurant (2 Rosettes x 60 covers), AG’s Restaurant (3 Rosettes x 38 covers) together with a range of conference and banqueting and private dining rooms catering for 8 to 95 guests.

Please see our website for a full list of facilities and also to see sample menus for our restaurants and lounge operations.

Join Tony Sanders, our Executive Chef and his team creating award winning dishes across a range of fresh menu choices. Our Kitchen Brigade creates dishes for our 3 Rosette Grillroom, 2 Rosette Reflections Restaurant as well as our Banqueting, Room Service and Lounge operations.

The Role

Duties will include;

• Producing food for all service periods in the Restaurant, as well as Brasserie, Fine dining , Bar food, Room Service and Afternoon tea
• Preparation, production and service of food to the standard required in a timely and efficient manner
• Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef
• Be responsible for receiving and storing of all relevant food and non-food items
• Assist Head/Sous Chef with daily menu planning and composition as and when required
• Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
• To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen, internal communication / attending meetings
• Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments
• Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a ‘clean as you go’ policy
• Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
• Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel

Requirements

• Working 5 shifts per week 42.5 hrs per week with paid overtime
• Demonstrate during a trial shift the practical ability to be able to produce plated dishes to a rosette standard
• Hold the experience to manage the multi menu requirements
• Live locally or have the ability to relocate to the area with own transportation

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