Chef De Partie

Focus Hotels Management Limited; Stretton Baskerville; On-site; GBP 20,000 - 28,000; Full time

Job summary

A prestigious hotel management group in the United Kingdom is seeking a Commis Chef or Chef De Partie to support the Head Chef in running the kitchen efficiently while ensuring high standards in food preparation and presentation. The ideal candidate will possess previous experience in a hotel kitchen, strong organizational skills, and an ability to work well within a team. Benefits include competitive salary, ongoing support, and discounted hotel rates for staff and their families.

Benefits

Competitive salary

Training and development

28 days holiday including Bank Holidays

Stakeholder Pension

Discounted hotel room rates

Meals on duty

Qualifications

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

Responsibilities

• Support the Head Chef in the efficient running of the kitchen.
• Ensure high standards in food preparation and presentation.
• Maintain cleanliness and comply with regulations.
• Manage stock control and ensure accurate ordering.

Skills

Organizational skills

Decision-making in a fast-paced environment

Effective communication

Team player

Job description

Who are we

Sketchley Grange Hotel & Spa is a stunning establishment, nestled in a serene setting with 102 well-appointed rooms, making it a perfect destination for travellers seeking comfort and relaxation. We pride ourselves on delivering exceptional service and creating memorable experiences for our guests.

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