Chef de Partie - A Great career Future

First Contact Chefs; Slough; On-site; GBP 26,000 - 32,000; Full time

Job summary

A renowned hotel in Slough is seeking an enthusiastic Chef de Partie to join their kitchen team. You will lead a section in the kitchen to create high-quality dishes while training junior staff. Ideal candidates should have NVQ Levels 2 & 3 or equivalent, experience in a Michelin star or AA Rosette establishment, and a strong knowledge of cooking techniques. This permanent role offers various benefits including complimentary nights and team awards.

Benefits

Complimentary nights with breakfast

50% discount

Training and development opportunities

Complimentary meals during shifts

Qualifications

• Experience in a Michelin star or AA Rosette establishment required.
• Background in hotels or restaurants is preferred.
• Good understanding of food safety and hygiene standards.

Responsibilities

• Plan and oversee daily operations of your section.
• Supervise and lead a team of Commis and Demi Chefs.
• Conduct daily food line inspections for quality standards.

Skills

Cooking techniques

Team management

Food safety knowledge

Computer literacy

English proficiency

Education

NVQ Levels 2 & 3 or equivalent

Job description

This stylish and elegant hotel is searching for an enthusiastic Chef de Partie to join their kitchen team, working under a highly talented Head Chef.

As a Chef de Partie, you will be a key member of the team, leading a section in the kitchen to create high-quality dishes and uphold high standards. Your role involves sharing your passion for cooking, training, and developing your team. You will work in the more informal restaurant within the establishment, but still be expected to produce dishes to a high standard.

Main Duties:

1. Plan and oversee the daily operations of your section to meet service requirements.
2. Follow all health and hygiene standards.
3. Supervise and lead a team of Commis and Demi Chefs.
4. Sample, smell, and observe food to ensure conformance to recipes and standards.
5. Take orders from the Sous Chef and assign tasks to team members, ensuring proper execution.
6. Manage stock by writing daily requisitions and transfers for approval, maintaining high stock rotation.
7. Maintain a clean and efficient kitchen section and optimize food utilization.
8. Participate in food production, portioning meats, fish, vegetables, and desserts, and control food costs.
9. Assist back-of-house personnel to ensure efficient food production.
10. Conduct daily food line inspections to ensure quality standards are met.

Requirements:

• Ideally NVQ Levels 2 & 3 or equivalent.
• Experience in a Michelin star or AA Rosette establishment.
• Background in hotels or restaurants.
• Good knowledge of cooking techniques and styles.
• Understanding of food safety and hygiene, including COSHH.
• Proficiency in English, both verbal and written.
• Computer literacy.
• The right to work in the United Kingdom.

Benefits:

• Complimentary nights with breakfast and 50% discount.
• Team awards and incentive schemes.
• Training and development opportunities.
• Complimentary meals during shifts.

Application Process:

To apply, please send your updated CV to [e-mail]. For more information, feel free to contact us or visit firstcontactchefs.com.

This is a permanent position. Applicants should have a stable CV with excellent references, experience with fresh produce, and possess NVQ Levels 1 & 2 or equivalent, along with a hygiene certificate. You must be working or residing in the UK and able to prove your right to work, including UK/EU citizenship, ILR/PR status, or a valid work permit with at least 2 years remaining.

We appreciate your interest. Please note that only applicants meeting the criteria will be contacted within 72 hours. Unsuccessful applications will not receive a response.

First Contact Chefs is dedicated to fostering careers in hospitality, emphasizing professional development and talent nurturing, aligned with "A Passion to Inspire".