Chef de Partie

Job Type:
Permanent
Job Sector:
Catering, Hospitality
Region:
South East
Location:
Liphook
Salary:
£20,000 to £22,000 per annum
Salary Description:
�20k - 22k per year + live in + benefits package
Posted:
03/07/2018
Recruiter:
The rpc Group of Companies
Job Ref:
8267/2018/CA6815FC

The Company and the Role:
An award winning 4 Star Hotel is seeking a full time permanent Chef de Partie, in the beautiful surrounding countryside of an established and well-known Manor House Hotel located in East Hampshire, working 45 hours per week and the option of 'Live In'.
The Hotel restaurant offers an organised brigade structure, allowing talented and motivated Chefs to progress up the career ladder, learning and developing their skills and knowledge during their career tenure, offering long term employment stability and security.
The Hotel is part of a small chain of well-known and established destination resorts located across the English Counties, in areas known for their natural beauty, relaxing and calming environments.
As Chef de Partie, it is your duty to ensure all food is prepared to the highest standard and providing a fine dining experience to guests, whilst assisting and developing the skills of the team.
The Company will offer support, progression, personal development and salary review opportunities to the right talented Chef, who is able to prove their worth to the business, who is emotionally robust, and who can take direction and consistently perform to the company standards.

Key Features of the Role:
As Chef de Partie, you will work in conjunction with service staff to ensure a high level of service is received by the guest. Maintaining channels of clear communication between all Teams and Departments. Contracted for 45 hours per week.
Responsible for the food preparation and presentation of breakfast and lunch buffets, as well as caf� and dinner menus to the standards expected by the Hotel and Guests.
Ensuring all food items are reasonably stocked and available, implementing healthy eating philosophy, Company standards and offering a personal service to all guests.
Training team members on cooking sections, delegating tasks to Commis and Demi Chefs to motivate, coach and build team work.
Assist other Chefs and the Sous Chef when Head Chef is absent, take responsibility for food cost and wastage, cleanliness, hygiene, stock control, organization and section standards.

Knowledge and Skills:
You will be expected to have NVQ Level 1 + 2, Food Hygiene Certificate Level 2 is preferred but not essential, CDP experience in a high quality establishment working to strict Health and Hygiene regimes with covers of 100+.
You must be self-motivated, able to motivate others, possess excellent organisational, communication and interpersonal skills so that you can demonstrate in a trial interview, attention to detail and high standards.
You must have a good understanding of all applicable Health and Safety legislation, Budget and Stock Control, Nutritional and Allergy knowledge and food control experience.
You must have worked in a fresh food kitchen, having carried out your own food preparation and you must be experienced cooking from scratch.
Re-heating and working with pre-packed, pre-made frozen food menu items is not the background required.

What's on Offer?
A competitive basic salary ranging from �20,000 to �22,000 per annum and attractive benefits package will be offered if you are successful at your trial interview.
Contracted for 45 hours per week.
Live In option is available.
Contracted 28 days / shift annual holiday including bank holiday, which increases with service.
Generous staff discount, Discounted Club Membership, Subsidised meals whilst on duty.
Employee and family member discoun

Contact Details:
The rpc Group of Companies
Tel: 023 8022 4654
Fax: 023 8022 0808
Contact: Frank Canonico
Email:

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