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Chef de Partie (Causal)
Job Duties:
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
Prepare hot and cold dishes and sauces.
Cook dishes and sauces.
Present and serve dishes according to hotel standards.
Prepare and serve on carvery/ banquets.
Stock taking.
Preparing, cooking and presenting dishes within your speciality.
Managing and training any commis.
Help the sous chef and head chef to develop new dishes and menus.
Monitoring portion and waste control to maintain profit margins, HACCP.
Qualifications / Experience:
Essential:
Essential skills English language and Maths, or equivalent.
Communication skills.
Customer care skills.
L3 NVQ Professional Cookery Accreditation.
Industry recognised Hospitality and Catering diploma or other qualification.
City and Guilds diplomas in professional cookery.
BTEC HND in professional cookery.
A foundation degree in culinary arts.
Any health and safety and food hygiene courses.
Desirable:
Completed 4 years as Commis Chef.
Minimum 1 years work experience of similar 4 * hotel in all areas of food preparation, cooking and service.
Great cooking skills.
An ability to delegate appropriately.
Organisational flair.
To Apply
Commis Chef (Casual)
Job Duties:
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
Prepare hot and cold dishes and sauces.
Cook dishes and sauces.
Present and serve dishes according to hotel standards.
Prepare and serve on carvery/ banquets.
Stock taking.
Preparing, cooking and presenting dishes within your speciality.
Managing and training any commis.
Help the sous chef and head chef to develop new dishes and menus.
Monitoring portion and waste control to maintain profit margins, HACCP.
Qualifications / Experience:
Essential:
Essential skills English language and Maths, or equivalent.
Communication skills.
Customer care skills.
L3 NVQ Professional Cookery Accreditation.
Industry recognised Hospitality and Catering diploma or other qualification.
City and Guilds diplomas in professional cookery.
BTEC HND in professional cookery.
A foundation degree in culinary arts.
Any health and safety and food hygiene courses.
Desirable:
Completed 4 years as commis chef.
Minimum 1 years work experience of similar 4 * hotel in all areas of food preparation, cooking and service.
Great cooking skills.
An ability to delegate appropriately.
Organisational flair.
A grasp of profit margins.