Chef De Partie

2 weeks ago

Bristol, United Kingdom MAG Full time

Summary

Chef de Partie  Based at Bristol Aiport Permanent contract 37.5 hours contract £15.04 per hour

Why Cavu?

For airports, for partners, for people. We are CAVU. 

Formed from the union of MAGO, MAG USA and our network of direct-to-consumer brands - who together drive market leading passenger spend for airports across the world - we have combined our resources to address evolving passenger needs today and exceed them as we move forward into tomorrow. 

From our revenue accelerating single platform technology, Propel, through to our world class hospitality venues including Hangar, 1903 and Escape Lounges - our solutions make travel more seamless and enjoyable for passengers and more profitable for our clients and partners. 

Our name is taken from the aviation, meteorology term, Ceiling and Visibility Unlimited, which designates the perfect flying condition. 

More than just a name, CAVU is our mindset. It represents all that we stand for. Our proud aviation heritage, our drive to push boundaries, and the very essence of what we do: creating seamless, enjoyable travel experiences for airport passengers. 

Together, we can reach new heights. Together, we are CAVU 

The role

We are currently recruiting for a Chef de Partie to join our Airport Hospitality Team. Our Hospitality Lounges provide our customers with the very best start to their journey.

Principal accountabilities include:

To prepare, cook and deliver food in accordance with the agreed menu and Lounge Operating Procedures. Follow recipes and/or product directions for preparing and cooking all varieties of foods. Operate a variety of kitchen equipment. To work with the Commis Chef and Senior Chef as appropriate to prepare foods to be cooked. Some of the preparation procedures are, but not limited to, washing, peeling, cutting and shredding. To ensure the food offering is presented to a high standard. Maintain the food offering ensuring presentation meets operating standards Maintain stock levels, receive delivery of supplies, ensure stored correctly, rotate and maintain. To assist with stock counts and compete the appropriate documentation. To complete required stock checks including temperature checks as per the required schedule and complete the appropriate documentation. Assist with clearing and organising the kitchen ensuring a high standard of hygiene. Ensure floors are swept, mopped or vacuumed and ensure equipment is cleaned, sanitised and stored correctly. Dispose of waste, including recycling, in the appropriate manner and if required to remove it to the designated location. Assist in one to one training of new staff, including subcontracted supplier staff, in order to uphold the high level of presentation, hospitality and service. To work flexibly to the rota

What will make you successful in the role?

We are looking for someone who has/is:

NVQ Level 2 Commis Chef or C&G Food production or equivalent is desirable A background in hospitality and service sectors, with a proven track record of high end delivery. Undertaken a similar role or working as a Commis Chef and ready for the next step. Demonstrates advanced skills and techniques in food production. Knowledge on how to handle and store product to maintain quality and in line with food safety legislation. Able to demonstrate a wide range of food preparation, knife and cooking skills and technique to produce quality dishes in line with business requirements. A team player with an absolute first class approach to customer service, know how to brief and coach and team to deliver high quality dishes and menu items. Understands the principles of profit and loss and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins. Understands the principles of supply chain management, sustainable procurement and working practices in the kitchen. Computer literate on mainstream PC applications including Microsoft office. Experience of working on own initiative, capable of building solid and beneficial relationships both internally and externally.

Please note flexibility will be required with shifts as early shifts can start as early as 3.00am and late shifts can finish as late as 10.30pm. Our units are open 7 days a week 

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