CFC consult are on the lookout for a Chef de Partie (CDP) for a luxurious hotel with modernized kitchen and a grand menu, combining an old style of cooking with a modern touch to serve clientele looking to indulge in recipes that will leave them wanting to come back time and again. The hotel is based on a famous landmark with thousands of people attracted to its events each years.
As a Chef de Partie you get to oversee a section of the kitchen, be it larder, fish, sauces, garnish, or hot starter. Therefore, the job is sometimes called a station chef or line cook. This role entails being part of a team a family environment with great work structure and ambiance.
Duties:
⦁ 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
Experience required:
* Great cooking skills
* A cool head
* An ability to delegate appropriately
* Organisational flair
* A good financial acumen and basic understanding of GP
Qualification:
* Any health and safety and Food Safety qualification
* A City and Guilds/NVQ Level 2 qualification would be beneficial.
Benefits:
* Discounts across the hotel
* Up to 40% discounts for local attractions
* Complementary staff meals during working hours
* Pension scheme