Chef de Partie

• South West London (SW1X)
• £13.00 per hour , plus service charge
• 2 Chesham Hotel Belgravia / Tulip Hotels Ltd
  
  

We are looking for chef de partie with a friendly smile and a positive and courteous attitude to join our kitchen in our small luxury boutique hotel soon to open in Belgravia, London.

Are you looking for a job that gives you the opportunity to lead a team and perfect your skills, while providing a stable income, regular shifts and excellent career prospects? 

If you are a reliable, quick thinking, creative person then a job as a Chef de Partie may be the perfect job for you.

What are the main duties of a Chef de Partie?

A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
  
  

To land a job as a Chef de Partie you will need:

• City & Guilds 706/1 | 706/2 Catering
• NVQ Level 2
• Level 1 and 2 Food Safety Awards
• Minimum 1 years relevant experience
• Awareness of manual handling techniques
• Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
• Experience of kitchen equipment
• Experience of dangerous equipment such as knives
• Understandable level of English spoken and written
  
  

Desirable and useful but not necessary qualifications include:

• Level 2 Health and Safety in the Workplace Award
• Level 3 Food Safety Awards
  
  

Alongside some of these more general skills that all good Chef de Parties should possess:

• Knowledge and ability to run a section
• Ability to work without close supervision
• Ability to manage Commis Chefs
• Ability to produce good quality food in all sections
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Positive and approachable manner
• Team player qualities
  
  

Benefits:

28 days paid annual leave including public holidays.

If you think you are this person and you are available ASAP, please apply by sending your CV to human Resorce mail adress.