Chef de Partie

Peritus Healthcare
St. Austell
£15,000 - £19,999
17 Jun 2019
19 Jun 2019
Contract Type
Full Time
Peritus Plus are working with a leading luxury hotel seeking to recruit a Chef de Partie.

Our client operates one of the finest luxury hotels in Cornwall.

They have developed an excellent reputation locally and the hotel features a luxury spa, award-winning restaurant and golf course.

The Chef de Partie will assist the Head Chef and Sous Chef in managing the quality and standard of food, profit hygiene and day to day operation of the kitchen.

Duties and Responsibilities:
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective inter-departmental working relationships.
  • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Personally responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Skills and Experience:
  • Relevant professional qualifications such as City & Guilds 706 1 or 2, or NVQ, or equivalent professional experience
  • CIEH Level 2 Award in Food Safety in Catering or equivalent
  • Experience of working across different sections of the kitchen, preferably within a large and busy operation
  • Significant experience of working within a busy kitchen environment
  • A good understanding of various cooking methods, use of ingredients, equipment and processes
  • A good knowledge of food alleges and ability to deal with these requirements when needed
  • A high standard of spoken and written English.