The following job is no longer available:
Chef De Partie
Chef De Partie
Chef De Partie
Posted 3 months ago
- Pinhoe, Devon
- Any
- External
Who are we
The neighbourhood of adaptation, inspiration and contemplation perched on the River exe, the historic centre of Exeter was once described as the Jewel of the West. In the heart of the City Centre, Hotel Indigo Exeter has been lovingly restored and converted from its department store origins. The hotel was once the home of Colson's, a department store which opened in 1792 by local miller Mrs Colson. The hotel staying true to its roots now boasts 104 stylish bedrooms designed to honour elements of its historic past.
Role Responsibilities
Youll support the Head Chef in ensuring the efficient and effective running of the Kitchen. You will ensure that the preparation and presentation of the food is of a high standard and complies with the food safety regulations. You will assist in the training of others. You will support the achievement of budgeted food gross profit and run your section to the highest possible standards.
To ensure all food is prepared, presented and served to a high standard and in keeping with specifications.
To ensure that your section is ran efficiently, whilst ensuring that you maintain a high standard of cleanliness throughout the kitchen operation.
To ensure ordering is accurate and all fridges, freezers and all food storage is stock rotated. To follow the specs set out by the Head Chef to ensure consistency in what you do every day.
To support the Head Chef in implementing and developing all new menus.
To ensure that you are correctly dressed and adhere to high personal hygiene standards.
To comply with all regulations as stated in the normal operating procedures.
Ensure all maintenance issues are reported immediately following the correct procedure.
To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.
Key Requirements
Previous experience working in a hotel kitchen as a Commis Chef or Chef De Partie.
To be able to follow standards and have good organisational skills.
Make decisions in a fast-paced environment
Good communicate with the kitchen and restaurant team
To be an active team player who ensures their colleagues are supported well
Benefits
Competitive salary
Excellent on-going support, training and development
28 days holiday including Bank Holidays per annum
Stakeholder Pension entitlement
Discounted hotel room rates for you, your friends and family
On-going incentives and rewards
Meals on duty
TPBN1_UKCT
The neighbourhood of adaptation, inspiration and contemplation perched on the River exe, the historic centre of Exeter was once described as the Jewel of the West. In the heart of the City Centre, Hotel Indigo Exeter has been lovingly restored and converted from its department store origins. The hotel was once the home of Colson's, a department store which opened in 1792 by local miller Mrs Colson. The hotel staying true to its roots now boasts 104 stylish bedrooms designed to honour elements of its historic past.
Role Responsibilities
Youll support the Head Chef in ensuring the efficient and effective running of the Kitchen. You will ensure that the preparation and presentation of the food is of a high standard and complies with the food safety regulations. You will assist in the training of others. You will support the achievement of budgeted food gross profit and run your section to the highest possible standards.
To ensure all food is prepared, presented and served to a high standard and in keeping with specifications.
To ensure that your section is ran efficiently, whilst ensuring that you maintain a high standard of cleanliness throughout the kitchen operation.
To ensure ordering is accurate and all fridges, freezers and all food storage is stock rotated. To follow the specs set out by the Head Chef to ensure consistency in what you do every day.
To support the Head Chef in implementing and developing all new menus.
To ensure that you are correctly dressed and adhere to high personal hygiene standards.
To comply with all regulations as stated in the normal operating procedures.
Ensure all maintenance issues are reported immediately following the correct procedure.
To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.
Key Requirements
Previous experience working in a hotel kitchen as a Commis Chef or Chef De Partie.
To be able to follow standards and have good organisational skills.
Make decisions in a fast-paced environment
Good communicate with the kitchen and restaurant team
To be an active team player who ensures their colleagues are supported well
Benefits
Competitive salary
Excellent on-going support, training and development
28 days holiday including Bank Holidays per annum
Stakeholder Pension entitlement
Discounted hotel room rates for you, your friends and family
On-going incentives and rewards
Meals on duty
TPBN1_UKCT