Chef De Partie

Focus Hotels Management Limited; West of England; On-site; GBP 22,000 - 32,000; Full time

Job summary

DoubleTree by Hilton Bristol City Centre is seeking a dedicated Commis Chef or Chef de Partie to join our hotel kitchen team. You will help prepare, present and serve dishes to a high standard while following food safety regulations.

You will support the Head Chef, work in a fast-paced environment and require strong teamwork, reliability and organisational skills; training and development opportunities exist within a dynamic city centre hotel.

Qualifications

• Previous experience working in a hotel kitchen as a Commis Chef or Chef De Partie.
• Follow standards and have good organisational skills.
• Make decisions in a fast-paced environment.
• Good communication with the kitchen and restaurant team.
• Be an active team player who supports colleagues.

Responsibilities

• Ensure all food is prepared, presented and served to a high standard.
• Ensure section runs efficiently and maintains cleanliness.
• Follow specs to maintain consistency in portions and quality.
• Assist in implementing and developing new menus.
• Maintain high personal hygiene standards and correct dress.
• Comply with operating procedures and regulatory requirements.
• Report maintenance issues promptly.
• Assist with budgetary controls including stock, purchasing and wastage.

Skills

Commis Chef

Chef de Partie

Job description

Who are we

As part of the Hilton Worldwide brand we want to be the first choice for guests and team members alike. By joining the Hilton brand you will gain unparalleled access to an array of rich experiences, knowledge and opportunities that will prove valuable to your personal and professional growth. The DoubleTree by Hilton Bristol City Centre is one of the leading 4* city centre hotels 206 bedrooms and 12 conference rooms.

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