Chef de Partie

The Alexander Hotel Collection; Guildford; On-site; GBP 29,000 - 35,000; Full time

Benefits offered by this job

4 weeks holidays

5 weeks holidays after service

8 bank holidays

Free car parking

Employee uniform

Discounted hotel stays

Discounted spa treatments

Discount on F&B

Discounts on spa treatments

Birthday off paid

Job summary

Barnett Hill Hotel, part of The Alexander Hotel Collection, is seeking a Chef de Partie to join a 6-chef team. You will produce food for all service periods across restaurant, bar and banqueting, using fresh seasonal produce and some in-house garden herbs.

The role offers progression and a supportive kitchen environment. The successful candidate will have experience in a quality environment, ability to deliver 2-rosette standard dishes, and a passion for menu development with a focus on teamwork

Qualifications

• Previous experience in a quality hotel/restaurant environment.
• Demonstrate ability to plate dishes to a 2 rosette standard.
• Demonstrate flair and creativity to develop hotel menus.
• Experience managing multi-menu requirements and busy banqueting operations.
• Live locally or be willing to relocate with own transport.

Responsibilities

• Produce food for all service periods in Restaurant, Bar/Lounge, Banqueting, Room Service and Afternoon Tea.
• Prepare, produce and serve food promptly to required standards.
• Use fresh local seasonal produce; some from kitchen garden.
• Assist with daily/weekly orders and stock control under Head/Sous Chef.
• Receive and store all food and non-food items; support menu planning.
• Deputise for Head/Sous Chef when required; supervise kitchen team of 6 Chefs + 3 Porters.
• Promote teamwork and effective communication across departments.
• Carry out daily kitchen cleaning and follow HACCP and hygiene procedures.

Skills

Food preparation

Menu development

Team supervision

HACCP/food hygiene

Trial shift proficiency

Relocation willingness

Job description

Chef de Partie

Barnett Hill Hotel, Blackheath Lane, Guildford, Surrey, GU5 0RF

£32,000 per annum + monthly service charge payment

Benefits

• 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

From formal dining in the 2 Rosette Oak Room to informal dining in The Café, terraces and luxury lounges, the Chefs delight guests with their seasonal, stylish and delicious menu choices.

So come and join them develop and deliver the very best cuisine as a Chef de Partie. Part of a team of 6 Chefs and 3 kitchen porters, you'll be supported to deliver and develop.

Requirements

• Working 5 straight shifts per week 42 hrs per week.
• Previous experience in a quality environment.
• Demonstrate during a trial shift the practical ability to be able to produce plated dishes to a 2 rosette standard.
• Demonstrate flair and creativity to develop the hotels menus.
• Hold the experience to manage the multi menu requirements and busy banqueting operation.
• Live locally or can relocate to the area with own transportation.

The Role

Duties will include;

• Producing food for all service periods in the Restaurant, as well as Bar/Lounge food, Banqueting, Room Service and Afternoon tea.
• Preparation, production and service of food to the standard required in a timely and efficient manner
• Fresh local seasonal produce used wherever possible with some being grown in our small kitchen garden. Food is cooked and prepared from fresh on a daily basis.
• 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 ( team of 6 Chefs + 3 Kitchen Porters) , 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.

The business is varied offering catering to Hotel Guests, In-house Conference Delegates, as well as guests from the local area. Barnett Hill is a popular wedding venue with weddings taking place in the 3 wedding suites. 38 -40 weddings per year for up to 70 guests with 100 guests for evening receptions.

The Place

Barnett Hill Hotel, part of Alexander Hotels a private Collection of quality hotels of distinction just outside London.

Exciting refurbishment and redevelopment plans have been completed which have transformed this venue, with 26 acres of lovingly maintained gardens and woodlands into a beautiful Country House Hotel. The Hotel including all bedrooms have been completely refurbished and updated with work recently having been completed on the Mews building to increase the number of bedrooms to 56 in total. Our first AA inspection has resulted in 4 Stars for the Hotel and 2 Rosettes for dining being awarded, so we are well on the way!

Please see our website for details of the hotel, facilities and sample menus.