Chef De Partie

Recruit Genie; Shrewsbury; On-site; GBP 22,000 - 28,000; Full time

Benefits offered by this job

Competitive salary

28 days holiday

Stakeholder Pension

Discounted hotel rates

Meals on duty

Job summary

Albrighton Hall Hotel & Spa is seeking a Commis Chef or Chef De Partie to support the Head Chef in the efficient running of the kitchen. You'll ensure food preparation and presentation meet high standards while adhering to food safety regulations.

Key responsibilities include maintaining cleanliness, assisting in menu development, and achieving budgeted food gross profits. The position offers competitive salary and excellent ongoing support and development.

Qualifications

• Previous experience working in a hotel kitchen as a Commis Chef or Chef De Partie.
• Ability to follow standards and have good organizational skills.
• Ability to make decisions in a fast-paced environment.

Responsibilities

• Support the Head Chef in ensuring efficient kitchen running.
• Prepare and present food to high standards.
• Ensure cleanliness throughout the kitchen operation.
• Assist with ordering and stock rotation.
• Implement and develop all new menus.

Skills

Organizational skills

Decision making

Team player

Communication

Job description

Who are we

Albrighton Hall Hotel & Spa, a member of Radisson Individuals is an 87-bedroom hotel beautifully placed in the Shropshire countryside, with a full leisure club, health spa, meetings and events to compliment the hotels oak room restaurant and 1630 bar. A 4* hotel, perfectly situated for business and leisure, sat within 15 acres of gardens and woodland. Excellent service, quality food and beverage, and an overwhelming sense of teamwork are key to our success.

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

Benefits

• Competitive salary
• Excellent on-going support, training and development
• 28 days holiday including Bank Holidays per annum
• Stakeholder Pension entitlement
• Discounted hotel room rates for you, your friends and family
• On-going incentives and rewards
• Meals on duty