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    Chef de Partie - London, United Kingdom - Tulip Hotels Ltd

    Tulip Hotels Ltd
    Tulip Hotels Ltd London, United Kingdom

    1 week ago

    Default job background
    Full time Tourism / Travel / Hospitality
    Description
    • 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.

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