Pastry Chef De Partie

Hirestaff; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

A prestigious 5-star hotel in London seeks a dedicated Chef de Partie to manage kitchen operations with a focus on quality and hygiene. The role involves collaborating with Commis Chefs and Demi Chef de Parties while maintaining high standards of food preparation and employee training. Ideal candidates will have strong communication skills, a Level 2 Food and Hygiene Certificate, and an ability to innovate in recipe development.

Qualifications

• Must possess a Level 2 Food and Hygiene Certificate.
• Proficiency in English required.
• Strong communication skills needed.

Responsibilities

• Oversee each kitchen section under directives from the Sous Chef.
• Ensure food hygiene standards are met.
• Assist with training and performance feedback for kitchen staff.

Skills

Communication

Food quality knowledge

Recipe development

Health and hygiene management

Education

Level 2 Food and Hygiene Certificate

Job description

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Job Title: Chef de Partie

As a Chef de Partie, you will oversee each section with directives from the Sous Chef. You will receive assistance from Commis Chefs and Demi Chef de Parties. Your responsibilities include ensuring food hygiene standards are met and that dishes are prepared according to specifications, all in line with The 5* Hotel's Tone of Voice.

Personal Attributes

• Ability to take responsibility for any kitchen section, maintaining standards in health and hygiene, staffing, organizational planning, recipe development, and food quality.
• Participation in recipe development.
• Knowledge of food products, menu content, impact, and pricing guidelines.
• Proficiency in English.
• Strong communication skills and ability to build rapport.
• Familiarity with the hotel's systems and procedures.
• Minimum of a Level 2 Food and Hygiene Certificate.

Area of Responsibility

• Ensure high-quality products within cost constraints by managing food preparation.
• Assist in overseeing all kitchen operations.
• Follow proper staffing guidelines.
• Store unused food properly to minimize waste and maintain quality.
• Provide training and orientation to staff to meet expectations and perform effectively.
• Communicate performance expectations and provide ongoing feedback.
• Offer coaching and counseling to help employees reach their potential.