We are seeking a Chef de Partie to join our kitchen team. They will be responsible for preparing and cooking menu items, as well as maintaining high standards of quality, presentation, and hygiene in the kitchen.

Key Responsibilities:

• Prepare and cook menu items according to recipes and standard plate presentations
• Oversee the daily operation of a specific kitchen station, ensuring quality and consistency of dishes
• Prepare mise en place as required
• Maintain high standards of cleanliness, hygiene, and safety in the kitchen
• Coordinate with other chefs and kitchen staff to ensure smooth and efficient service
• Manage food and supply ordering and inventory, within budget and as directed by the kitchen management
• Assist in menu planning and development, making recommendations for new dishes and specials
• Keeping equipment costs as low as possible, managing the overall maintenance and service program for your section and keeping all equipment properly cleaned and maintained.

Requirements:

• Experience as a chef or a similar role
• Strong knowledge of cooking techniques and the ability to work with a variety of ingredients and equipment
• True passion for food, customer service and an ability to work as part of a large team
• Excellent organizational and time management skills
• Attention to detail and a commitment to high-quality presentation
• A flexible schedule, including availability for weekends and evenings as needed

Benefits:

• Free access to the Leisure Club
• Employee Assistance Programme
• Free meals on Duty
• Discounts throughout the hotel
• Free parking
• Employee Referral Programme
• Bike to Work Scheme
• Uniform Provided
• We are certified as a Great Place to Work

• Prepare and cook menu items according to recipes and standard plate presentations
• Oversee the daily operation of a specific kitchen station, ensuring quality and consistency of dishes
• Prepare mise en place as required
• Maintain high standards of cleanliness, hygiene, and safety in the kitchen
• Coordinate with other chefs and kitchen staff to ensure smooth and efficient service
• Manage food and supply ordering and inventory, within budget and as directed by the kitchen management
• Assist in menu planning and development, making recommendations for new dishes and specials
• Keeping equipment costs as low as possible, managing the overall maintenance and service program for your section and keeping all equipment properly cleaned and maintained