Chef De Partie

We are currently recruiting for an experienced Chef De Partie to join a well established and busy hotel situated just outside Milton Keynes. Due to location, you would need transport to get here, as there are no direct public transport links available.

Working Hours: These vary, and will be discussed at interview stages.

Salary: Negotiable, dependent on experience.

Purpose of Role:

• Lead, supervise and motivate the team to deliver a high standard of food preparation and service, whilst building and motivating them.
• Preparing, cooking and presenting dishes.
• Supervising and training any demi-Chef De Parties or commis working with you.
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portion and waste control to keep within your budget.

Job Purpose: To supervise the smooth running of a shift on a day to day basis, and to deliver a quality service on behalf of the Sous Chef and Head Chef/F&B Manager.

Requirements:

• A minimum one year proven track record supervision of a team.
• Great cooking skills.
• Excellent spoken communication skills to produce clear and concise communications to staff at all levels.
• Confident with planning, organisational and time management skills.
• Ability to work unsupervised, use own initiative and prioritise tasks.
• An ability to delegate appropriately.
• A grasp of budget margins
• Attention to detail with strong administration and customer service skills.
• Flexibility to work shifts including evenings, weekends and public holidays subject to rota and a willingness to extend or change hours and days of work from time to time upon request and subject to operational requirements.

Desirable Skills:

• Good understanding of COSHH regulations.
• Advanced food hygiene.
• Engaging personality.
• Understanding of young people and ability to communicate to junior staff.
• Good understanding of all applicable Health and Safety legislation.
• Knowledge of stock control and full understanding of food controls.

Qualifications:

• A relevant training qualification is required.
• You could also have worked your way up the kitchen by taking the modern apprenticeship route as well as
• At least an NVQ Level 2 or equivalent.
• Other useful qualifications include: City & Guilds diplomas in professional cookery; BTECHND in professional cookery; a foundation degree in culinary arts.
• Health and Safety and food hygiene courses.