Chef De Partie - 2 months Fixed Term

at  University Arms

Job Ref: UNI1270
Branch: Parker’s Tavern
Location: Parker’s Tavern, Cambridge
Salary/Benefits: Competitive Pay
Contract type: Fixed Term
Hours: Full Time
Hours per week: 42.5
Posted date: 23/10/2024
Closing date: 25/11/2024
Parker’s Tavern at the University Arms Hotel is looking for a talented Chef de Partie to join Lee Clarke and his kitchen team.
Throughout his career, Lee has been recognised in the Michelin Guide, awarded three AA rosettes, and named a chef to watch by the Good Food Guide.

ABOUT US

University Arms is a 192-bedroom design-led Hotel situated in the heart of Cambridge, United Kingdom. Overlooking Parker’s Piece is the Hotel’s quintessentially British Restaurant and Bar, Parker’s Tavern, Library Lounge, and beautiful wood-panelled Ballroom. Opened in 1834 as a Coaching Inn, University Arms is Cambridge’s oldest Hotel. For 180 years the Hotel was added to, updated, and modernised in line with the age, however, it was the reopening in 2018 after a four-year £80m full renovation that really positioned the Hotel. It is now Cambridges ‘go to’ destination, alluring visitors with the promise of a sense of modern luxury.

WHAT WILL YOU BE DOING

The Chef de Partie is a member of the brigade team who contributes to the overall efficient operation of the kitchen so that each food item leaving the kitchen meets the hotel’s quality requirements. You will ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques. You will support the Head Chef in driving standards across the kitchen. Your tasks as Chef De Partie will include but will not be limited to:

THE DUTIES

• Being part of the kitchen brigade, assisting the Head Chef with communication and supervision where needed.
• Ensuring food quality, food preparation, and high levels of standards are maintained for all dishes created to ensure an excellent Guest experience.
• Prepare, supervise, and cook on assigned stations of work.
• Assist with stock orders on a daily and weekly basis, adhering to stock control procedures.
• Support with receiving and storing all relevant food and non-food items.
• Ensure compliance with all Health and Safety procedures and food hygiene systems in place.
• Work alongside the Head and Sous Chef to produce Menus and daily menu planning.
• Oversee food production by commis chefs and demi chefs in the kitchen.
• Deputise in Sous Chef’s absence.
• Take on-the-job training for the Commis and Demi CDPs.
• Work on other sections when needed and take part in cross-training when directed.
• Follow the “Clean as you go” mindset and keep work areas and fridges tidy at all times (lead by example).
• Liaise with the restaurant manager, supervisors, and waiting staff as necessary in order to achieve high guest satisfaction.
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets.
• Report maintenance, hygiene, and hazard issues.
• Ensuring cleaning checklists are adhered to and conducting cleaning duties as required.
• Checking the quality of stock for freshness, weight, use by dates, etc., and communicating issues to the Head Chef or Sous Chef in their absence.