Chef De Partie

ME17 4NQ, Boughton Monchelsea
21 Sep 2017
20 Nov 2017
Contract Type
Full Time
We are currently recruiting for a full time Chef De Partie at a large hotel in Hollingbourne, Kent

As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef. Chances are that you'll be cooking fine dining or French dishes, but modern kitchens offering informal or contemporary menus generally have two or three sections, too.

Key responsibilities:

-Preparing, cooking and presenting dishes within your speciality
-Managing and training any demi-chef de parties or commis working with you
-Helping the sous chef and head chef to develop new dishes and menus
-Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
-Monitoring portion and waste control to maintain profit margins
-What hours will I work?
-You'll probably have to work split shifts and at least 40 hours a week.

What skills do I need?
-Great cooking skills
-A cool head
-An ability to delegate appropriately
-Organisational flair
-A grasp of profit margins

Who would it suit?
-Someone who's got bags of stamina and enjoys the fast pace of working in a kitchen. You also need to be able to stay calm and work as part of a team during a frenetic service. As head of your section you need to be confident enough to manage the commis chefs working with you - and to give them clear instructions.

This position is to start immediately.

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