Chef de Partie

What we're looking for:

We are seeking a Chef de Partie who has a passion for food and has a desire to want to develop their skills and continue learning. You must be a positive person who can communicate well with others. Having a high standard for your work is a must. You must be able to demonstrate that you have the basic foundations and capability to cook well and safely within a working kitchen.

Day in the life of:

As a Chef de Partie you will working within a bustling hotel kitchen alongside chefs of all levels. You will be able to lead a section within the kitchen and will be working across all food outlets including the restaurant, lounge bar food, room service and events. In your role you will support junior chefs within the kitchen and will therefore be a good communicator and mentor for someone.

You will be an accountable chef within the kitchen ensuring a high standard is maintained across all kitchen activity. You will have an acute awareness for kitchen safety, hygiene, and cleanliness. Whilst working within the kitchen during service you will take a lead at times and will support your colleagues and those around you during the shift to provide a smooth operation for all. You will maintain good relations and communication with the front of house team.

Example key duties:

• Working as part of a successful team with both chefs as well as front of house team members.
• Supervising and delegating to junior members of the kitchen team. Acting as a supportive mentor and coach when needed.
• Preparing and cooking meals in line with brand standards. Leading sections within the kitchen including starters, mains, and/or desserts during a restaurant service.
• Preparation of food pre-service for the restaurant and events kitchens.
• Distributing of deliveries, maintaining stock control and rotation. Recording of information to maintain the necessary records.
• Upholding high levels of food hygiene and standards. Maintaining excellent awareness and understanding of the kitchen’s food safety guidelines. Holder other kitchen team members accountable as well.
• Responsible for stock rotation, stock replenishment and ordering new stock.
• Monitoring portion and waste control to maintain profit margins.

What you'll get in return:

• Competitive pay and package including TRONC
• Exclusive Team Member discounted stays and 50% off F&B across the leaf HOSPITALITY portfolio
• Continuous learning & development opportunities
• Free access to 24/7 employee assistance program
• Additional annual leave and family leave
• Service bonus for 5 and 10 years up to £1K
• Team Member of the month - £100 and Team Member of the year - £500
• Uniform Provided