Chef de Partie

The Hotel Folk; Lavenham; On-site; GBP 25,000 - 30,000; Full time

Job summary

A leading hotel in Lavenham is seeking an enthusiastic Chef de Partie to join their culinary team. The position offers a unique work schedule with 179 days off a year, allowing for optimal work-life balance while delivering exceptional food service and ensuring high-quality food preparation standards.

Qualifications

• Willingness to continue development training and/or work towards formal qualification.
• Have up-to-date food hygiene certificates.
• Flexible to work shifts, weekends, and bank holidays.

Responsibilities

• Deliver high standards of service to guests.
• Supervise and provide guidance to Commis Chefs.
• Prepare food to required standards and temperatures.

Skills

Customer Focus

Food Preparation Standards

Health and Safety Knowledge

Education

Food Hygiene Certificates

Job description

Chef de Partie vacancy at The Swan at Lavenham, Suffolk

The Swan at Lavenham, High Street, Lavenham, Suffolk. CO109QA

The Swan at Lavenham are looking for an enthusiastic Chef de Partie to join their team of culinary experts. We require experience working with busy afternoon tea's.

Working with the Hotel Folk means you'll have 179 days off a year, with a flexible schedule of four days on and three days off. This innovative approach gives you more time to spend with your family, pursue your passions , and enjoy the activities you love outside of work. We believe in creating a work environment that not only supports your professional growth but also your personal wellbeing. We understand the importance of work-life balance, and that's why we offer a unique structure that sets us apart in the industry.

Main Responsibilities:

Customer Focus:

• Work closely with the team to deliver the highest possible standard of service to guests
• Embrace an attitude of putting the “customer first” at all times
• Respect and work closely with other members of the team
• Be flexible and willing to work in all areas of the kitchen

Key Tasks:

• Be responsible for a specific area of the kitchen
• Work with the Head Chef/Sous Chef to plan menus and dishes
• Order stocks and supplies from company approved suppliers
• Ensure that stocks and supplies are of an acceptable quality
• Ensure that stock is rotated on a first in, first out basis
• Ensure that food is dated, stored correctly and at the correct temperature
• Carry out temperature checks at the start of each shift
• Carry out all mise en place for the following shift/day before going off duty
• Ensure all mise en place check lists are complete before service starts
• Ensure that prepared food is of the right quality and that the presentation of food is to the required standard
• Assist with the preparation of staff meals when necessary
• Supervise and provide support and guidance to Commis Chefs within area
• Assist with training of other members of the team
• Ensure that equipment is used safely and in accordance with health and safety procedures
• Hold knowledge and understand fire, health, safety and food hygiene requirements and procedures
• Report anything that is faulty, damaged or which could cause a hazard either to colleagues or customers

Key Performance Measures:

• Attendance and time-keeping
• Consistent high achievement of food preparation standards
• Guest comments/feedback
• Relationships with other members of staff

Special Requirements:

• Be willing to continue development training and/or to work towards a formal qualification
• Have up to date food hygiene certificates
• Be able to work flexibly – working shifts, weekends and bank holidays
• Be willing to cover in other hotels within the group when necessary

The job holder may also, from time to time, be asked to undertake other tasks and responsibilities which are not listed in this job description, but which are commensurate with and in the spirit of the post.

If you think you might be well suited to this role and would like to apply, please send your CV to our HR team by emailing [e-mail]