Chef de Partie

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

Benefits offered by this job

Hotel discounts

Staff meals on duty

Free staff parking

Career and lifestyle breaks

Gym access

Salary above minimum wage

Flexible working opportunities

24/7 employee assistance programme

28 days holiday

Job summary

Recruit Genie is seeking a Chef de Partie to join our hotel kitchen in Stevenage. You will prepare, cook, and present dishes to specification, and mentor junior chefs to maintain high standards.

You will uphold strict hygiene and health and safety guidelines, monitor portions and waste, and contribute to menu development with the head chef. A passion for guest experience and brand standards is essential.

Qualifications

• Proven cooking skills with broad ingredient knowledge.
• Ability to work under pressure and delegate tasks.
• Strong organisational skills to manage your section.
• Commitment to a clean, hygienic kitchen and food safety.

Responsibilities

• Prepare, cook and present dishes within your specialty.
• Train and supervise demi-chef de parties or commis.
• Assist head chef in developing new dishes and menus.
• Maintain high standards of food hygiene and safety.
• Monitor portions and waste to protect profit margins.

Skills

Cooking skills

Ingredient knowledge

Team leadership

Working under pressure

Food hygiene

Job description

What is in it for you?

• Industry leading training and leadership development opportunities
• Hotel discounts portfolio wide – Staff rates and up to 50% discount on food & beverage and spa.
• 24/7 access to our employee assistance programme

• Flexible working opportunities
• Minimum of 28 days holiday
• Staff meals on duty
• Starting salary above national minimum wage
• Access to hotel gym facilities
• Career and lifestyle breaks – Allowing you to take time off for key life events.
• Free staff parking

A day in the life of…

As a Chef de Partie, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any demi-chef de parties or commis working with you, helping the sous chef and head chef to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.

What do we need from you?

• To be a successful in this role, you'll need great cooking skills and a deep understanding of different ingredients, flavors, and cooking techniques.
• You also need to have a cool head and be able to work well under pressure. Additionally, you must have the ability to delegate tasks appropriately to your team members and have strong organisational skills to manage your section effectively.
• A commitment to maintaining a clean and hygienic kitchen environment, including adherence to food safety regulations and proper use of kitchen equipment and cleaning products.
• An understanding of profit margins is essential to ensure that the kitchen runs efficiently and profitably, allowing you to excel in your role and contribute to the success of the kitchen and restaurant.

Most importantly, to be successful in this role you will be passionate about providing an exceptional guest experience and living through our brand standards