Oatlands Park Hotel are currently on a drive to set the standards of excellence in the luxury sector of the hotel industry. Located in a stunning setting in Weybridge, the hotel employs some of the most skilled, professional and dedicated people that the industry has to offer. We understand that every Guest is unique and our team strives to create individual moments of service excellence for our business and leisure travelers.
Oatlands Park Hotel currently have a vacancy for an experienced Chef de Partie to join their busy kitchen.

QUALITIES/EXPERIENCE REQUIRED:

• Have at least 2 years previous experience as a Chef de Partie preferably within a formal or fine dining environment as well as banqueting service.
• Fully understand how the role contributes to the success of the restaurant and meeting and banqueting function.
• Have a good understanding of the restaurant and the hospitality industry.
• Lead by example.
• Build effective and constructive relations.
• Communicate clearly, professionally and concisely.
• Work collaboratively with others in pursuit of team goals.
• Qualified to NVQ Level 2.
• Able to work effectively under pressure, thrive in a challenging environment.
• Be able to demonstrate an understanding of the business vision and goals.
  *
  Job Types: Full-time, Permanent

Benefits:

• Discounted or free food
• On-site parking

Schedule:

• 8 hour shift

Experience:

• Chef: 1 year (preferred)

Work Location: In perso

• Manage a section within the kitchen
• Ensure dishes are prepared and cooked according to specific restaurant standards
• Managing the development and supervision of the Commis Chefs on the section, ensuring they are fully trained and understand their duties.
• Ensure stocks are rotated and controlled within the specific section of the kitchen
• Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate
• Be knowledgeable of daily business, reservation’s menu and menu availability
• Maintain detailed knowledge of the full menu and be able to explain dish descriptions
• Ensure compliance with legal requirements under the HS act 1974 and food hygiene
• Ensure all policies, procedures, standards and guidelines are carefully adhere to
• Ensure HACCP compliance within the kitchen and all Food Beverage outlets