Chef de Partie - Live In Available

Recruiter
Why? Recruitment Ltd
Location
Maidstone
Salary
18000.0000
Posted
18 Mar 2017
Closes
17 Apr 2017
Contract Type
Permanent
Hours
Full Time

Would you like the chance to be a key player in the team working to achieve Rosette standard?

A fabulous opportunity to join a great small Hotel group with big ideas.

The Role:
Reporting to the Head Chef/Sous Chef you will be working across all areas of the Kitchen.

Duties will include:

· Producing food for all service periods in the Restaurant, as well as Bar food, Banqueting, Room Service and Afternoon tea.
· Preparation, production and service of food to the standard required in a timely and efficient manner
· Fresh local seasonal produce used wherever possible with some being grown in our small kitchen garden. Food is cooked and prepared from fresh on a daily basis.
· Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef.
· Be responsible for receiving and storing of all relevant food and non food items.
· Assist Head/Sous Chef with daily menu planning and composition as and when required.
· Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
· To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen (team of 6 Chefs + 3 Kitchen Porters) , internal communication / attending meetings.
· Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
· Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a 'clean as you go’ policy.
· Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
· Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel.

Requirements

  • Working 5 shifts per week 45 hrs per week.
  • Previous experience in a quality environment.
  • Hold the experience to manage the multi menu requirements and busy banqueting operation.
  • Live locally or have the ability to relocate to the area with own transportation.

Benefits

  • £18,000-19,000
  • 4 weeks holiday increasing with service
  • 8 Bank holidays
  • Free car parking
  • Employee uniform

Following completion of the company's 3 month probationary period access to a range of company benefits including.