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The Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu’s, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction across the estate.
Responsibilities
To prepare food from seasonally changing menus.
Preparation, production, and service of food to the standard required in a timely and efficient manner.
Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments
Ensure compliance with inhouse HACCP and food hygiene, health, and safety systems to ensure compliance.
Completing duties with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all guests.
To maintain the day-to-day operational standards of the kitchen
To manage own kitchen section during service
To take responsibility covering all areas of kitchen operations.
To prepare reports including recording food temperatures.
Position Requirements
Experience managing the preparation and cooking of food in the kitchen
Must have excellent diligence
Disciplined, keen to share your knowledge and learn new skills
Strong dedication to your craft
Have good working relationships, rise to the challenge, and adapt well to change
Be enthusiastic about your career, collaborator & trustworthy
Professional attitude always
Due to location, your own transport is essential
Responsibilities
Position Requirements
Experience managing the preparation and cooking of food in the kitchen
