Pastry Chef De Partie 2AA

2 weeks ago

Turners Hill, United Kingdom CaterShaw Recruitment Full time
Pastry Chef De Partie 2/3 AA rosette in Crawley
Salary 29-31k per annum
5 over 7 shifts 48 hours per week
Must be willing to work nights events weekends
Transport is essential

PLEASE ONLY APPLY FOR THIS ROLE IF YOU HAVE ROSETTE OR MICHELIN STAR EXPERIENCE

My client is a luxury 5 Red Star, Award winning hotel group with a 2&3 AA rosette restaurants
As well as Banqueting & Room Service and Lounge operations
The Role
Duties will include:
  • Producing food for all service periods in the Restaurant, as well as Brasserie, Fine dining , Bar food, Room Service and Afternoon tea
  • Preparation, production and service of food to the standard required in a timely and efficient manner
  • Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef
  • Be responsible for receiving and storing of all relevant food and non-food items
  • Assist Head/Sous Chef with daily menu planning and composition as and when required
  • Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
  • To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen, internal communication / attending meetings
  • Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments
  • Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a 'clean as you go' policy
  • Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
  • Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel

Requirements:
  • Demonstrate during a trial shift the practical ability to be able to produce plated dishes to a rosette standard
  • Hold the experience to manage the multi menu requirements
  • Live locally or have the ability to relocate to the area with own transportation

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