Chef de Partie
3 weeks ago
The Client is an educational foundation and residential conference centre based in Windsor. Its magnificent facilities are available to hire for conferences, meetings and special events, which helps to support its charitable and educational activities.
37.5 Hours per week
5 weeks holiday + Bank holidays
Free car parking
Straight Shifts.
Rota based shifts (Afternoon shifts, not later than 9PM finish)
1 weekend working in 4 usually.
Paid Overtime (Paid or given time in lieu)
The Role :
Ensure adequacy of supplies at all times
Manage ingredients that should be frequently available on a daily basis
Follow the directions of the executive and sous chef
Suggest new ways of presentation of dishes
Suggest new rules and procedures for optimizing the cooking process
Give attention productivity of the kitchen such as speed and food quality
Ensure adherence to all relevant health, safety and hygiene standards
Main Duties;
Under the direction of the Executive Chef / Head / Sous Chef preparing ingredients for preparation, cooking and service.
Be comfortable with working on its own.
Undergoing and reacting positively to guidance and training while preparing cooking and service menu items to the highest standards
Working in an organised methodical way always ensuring consistency of work
Ensuring preparation, cooking and service is done achieving the required standards while minimising wastage
Working in a safe and hygienic way meeting all hygiene and food safety requirements
Ensuring work area is clean and tidy before departing.
Requirements;
Be flexible
Quality fresh food experience in a quality Hotel.
Smart appearance, good communication skills as you will be out front with guests.
Ability to take on board training, coaching and development to achieve excellence and develop your skills in a top-quality environment.
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