Chef De Partie

Sponsorship Provided. Salary £30k

Hotel experience preferred.

About the Company:

Our client is a well-established Victorian heritage hotel with an unrivaled coastal view serving Continental and British cuisine.

About the Role:

The Chef de Partie follows and executes the recipes designed by the Head Chef or Sous Chef with precision.

A crucial aspect of both Continental and British cuisine is presentation. The Chef de Partie ensures dishes leave their station looking perfect, adhering to the standards set by the restaurant or hotel.

Responsibilities:

• Ensure the ingredients used at their station are fresh, correctly stored, and used efficiently.
• Managing portion sizes and reducing waste is critical to both types of cuisine.
• Ensuring that their station is clean, organized, and complies with hygiene regulations is a critical part of the Chef de Partie's role.
• Ensuring quality, consistency, and efficiency in the preparation and presentation of dishes, while also upholding kitchen standards for hygiene and teamwork.
• In both continental and British cuisines, the kitchen is divided into different stations (e.g., fish, meat, sauces, vegetables). A Chef de Partie is responsible for one of these stations, overseeing preparation, cooking, and presentation for their specific area.