Chef De Partie Hotel

Adolphus Group; London; On-site; GBP 28,000 - 35,000; Full time

Job summary

A renowned 4* hotel in Central London is seeking an experienced Chef de Partie to join their team. This role requires overseeing food preparation while maintaining high culinary standards. The ideal candidate will thrive in a fast-paced kitchen, ensuring exceptional dining experiences for guests.

Benefits

Great work-life balance

Superb salary package

Friendly team

Qualifications

• Experience as Chef de Partie in a busy hotel or restaurant kitchen.
• Knowledge of food hygiene and safety policies.
• Ability to meet customer service standards.

Responsibilities

• Supervise food preparation and cooking on their section.
• Ensure dishes are garnished and presented correctly.
• Control portion sizes and minimize waste.

Skills

Teamwork

Attention to Detail

Culinary Skills

Job description

We are recruiting for an experienced Hotel Chef de Partie on behalf of our 4* Hotel client in Central London.

Fantastic friendly Team, Great work-life balance, superb salary package.

As aChef de Partieyou will participate in and supervise the preparation and cooking of all food cooked on their section in accordance with agreed recipes and processes. With access to the best seasonal ingredients and fresh produce Chef de Partie will be creating breath-taking hospitality and memorable culinary experiences for our guests. The ideal candidate will have experience in a busy hotel or restaurant kitchen and be in a similar role already. The successful applicant will have the knowledge and skills to meet our exacting customer service standards, whilst fulfilling their own career ambitions and, we hope, having fun.

Duties:

• Ensures all dishes are correctly garnished before being sent to the outlet for service
• Ensures correct portion control and plating standards are adhered to
• Meets budgeted food costs through good portion control, minimising waste, and good stock rotation
• Ensures that food is correctly prepared by tasting on a regular basis.
• Ensures their section is kept in a clean and orderly fashion
• Ensures mise-en-place and foodstuffs are correctly stored at all times.
• Proactively orders produce to ensure effective working supplies
• Checks daily function sheets and bookings to ensure appropriate production levels.
• Participates in menu planning as appropriate
• Ensures that all equipment / utensils in the section are correctly handled and maintained liaising with the Maintenance department where necessary
• Conducts on the job training
• Ensures that daily handovers are completed accurately and issued to all who need the information in a timely manner
• Always adheres to the Hotel’s Health and Safety and Food Hygiene policies
• Be always an ambassador to the Hotel both on and off site