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Chef de Partie

Job Category: Chef de Partie

Job Location: Liphook, Portsmouth

Description: The Company and the Role:

This four star hotel has a focus on culinary excellence and provides staff with extensive, ongoing training and development. Part of the worlds' largest hotel company they provide their employees with exciting long-term career opportunities.
The hotel is situated between Southampton and Portsmouth, just a short distance from the M27.
They are seeking a Chef de Partie. The position is permanent.
At this hotel, no one day is the same, with an exciting blend of guests and events. The hotel is a great place to develop your skills, supporting weddings, prolific golf events, sports teams, signature grill restaurant and extensive leisure facilities.

Key Features of the Role:
As a Chef de Partie, you will be required to;
Work enthusiastically as a member of our busy kitchen team
Inspect work areas and staff uniforms for defects
Assist in coaching other staff
Undertake training and development from senior Chefs
Prepare ingredients for cooking, including washing, peeling and chopping
Maintain fridges and other food storage areas, monitoring and recording temperatures
Cook and plate food according to agreed recipes and standards
Operate ovens, stoves, grills, microwaves, and fryers in a safe manner and ensuring correctness of temperatures.
Set-up and break down work station, washing and disinfecting kitchen area, tables, tools, knives and equipment.

Knowledge and Skills:
You should be an accomplished Demi CPD or Chef De Partie with experience of working in a fresh food kitchen at a similar level.
Above all you must be a real “foodie” able to spread the word to the Company’s customers about the importance of the art of serving good, fresh and local food in an ever-increasing world where convenience is becoming the norm, they need people who have a love and passion for all things food.
You should possess ambition to continually push yourself to move up to the next career level.
Your practical experience should ideally be supported by some form of catering qualification.
You will be a great team player with good organisational skills with the ability to thrive in a very busy hotel and restaurant, where the Company’s reputation for consistently preparing, cooking and presenting dishes to the right quality, is second to none.
You should have a passion for producing the perfect dish every time, having a desire to aim for high standards.
Previous experience in a similar role requiring a broad food knowledge and precise attention to detail is essential, with fresh, quality food and someone who can thrive under pressure in a busy kitchen environment.

What’s on Offer?
A basic salary of £8 per hour plus tips.
Holiday entitlement is 20 days plus all bank and public holidays
The Company also offers its staff pension, gym membership, staff meals, car parking and generous global hotel discounts for you, your friends and family.

Please do not apply for this vacancy unless you are an experienced Chef.

The rpc Group of Companies receives an overwhelming number of CV's /Resumes each day, and each one is reviewed personally by a Consultant. Our pre-selection process is very thorough in order to meet the specific requirements of our clients.
If your details meet the criteria set by our client, then we will contact you regarding the position. If you are not contacted by us, then please assume that your application has not been successful on this occasion. However, we will keep your details on file and should another suitable or matching vacancy become available then we will contact you.
We highly recommend you “Like” or “Follow” our social media pages (Facebook, Twitter etc) as we post all our vacancies through notifications and you may find an alternative vacancy that is suitable.

UK Work Eligibility: This employer has chosen to only allow applications from those that hold current UK work permissions.

Employer Reference: 8118/2018/CA6706SJ
Job Type: Permanent
Contact Phone Number: 02380 224654

Number of Views: 7
Date Added: 15 April 2018

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