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- Tasks: Join our kitchen team as a Chef de Partie, overseeing your section and ensuring top-notch food quality.
- Company: Hotel Indigo Exeter is a chic boutique hotel in the heart of Exeter, close to shopping and dining.
- Benefits: Enjoy a dynamic work environment with opportunities for creativity and growth in culinary skills.
- Why this job: Be part of a vibrant team, create delicious dishes, and enhance guests' dining experiences.
- Qualifications: Previous experience as a Chef de Partie or similar role is essential; creativity and leadership skills are a plus.
- Other info: Expect flexible shifts, including evenings and weekends, in a fast-paced, exciting kitchen atmosphere.
The predicted salary is between 24000 - 36000 £ per year.
Hotel Indigo Exeter is a boutique hotel situated in the heart of Exeter, just a short walk from Exeter Cathedral and the city's vibrant shopping and dining areas.
The Chef de Partie (CDP) is a vital member of the kitchen team at Hotel Indigo, responsible for overseeing a specific section of the kitchen and ensuring the efficient and smooth operation of that area. As a CDP, you will assist in food preparation, cooking, and plating, while maintaining high culinary standards and a positive work environment.
Key Responsibilities:
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Food Preparation and Cooking:
- Prepare and cook meals for your designated section (e.g., Grill, Pastry, Sauce, or Larder) according to the menu specifications.
- Ensure all dishes are presented to a high standard and served on time.
- Follow recipes and portion controls to ensure consistency and minimise food waste.
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Quality Control:
- Ensure that all food produced is of the highest quality and meets the hotel's standards.
- Maintain strict hygiene and cleanliness standards in the kitchen and food preparation areas.
- Check and maintain the quality of ingredients and ensure proper storage.
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Station Management:
- Take full responsibility for your designated section, ensuring it runs efficiently, and stock is maintained.
- Supervise junior kitchen staff (Commis Chefs) and delegate tasks to ensure that the section operates smoothly.
- Manage and organise mise en place (prep work) to ensure everything is ready for service.
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Collaboration and Communication:
- Work closely with other kitchen team members to ensure seamless service and the smooth running of the kitchen during busy periods.
- Communicate any issues to senior kitchen staff (Sous Chefs or Head Chef) promptly.
- Ensure all health and safety, food hygiene, and sanitation protocols are followed consistently.
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Menu Development and Creativity:
- Assist the Head Chef or Sous Chef in developing new dishes and seasonal menu items.
- Contribute creative ideas to improve existing menus and enhance the dining experience for guests.
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Training and Development:
- Help train and mentor junior kitchen staff to improve their skills and knowledge.
- Support other kitchen staff during peak times and ensure they are properly trained for all kitchen tasks.
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Health and Safety Compliance:
- Adhere to all health and safety regulations, including food hygiene standards, to ensure a safe and clean working environment.
- Maintain and clean kitchen equipment regularly, reporting any faults or issues to management.
Skills and Qualifications:
- Culinary Experience: Proven experience as a Chef de Partie or in a similar role in a hotel or restaurant kitchen.
- Creative Skills: Ability to contribute to menu planning and offer innovative ideas to improve dishes.
- Leadership Skills: Ability to manage a section of the kitchen and supervise junior staff efficiently.
- Organisational Skills: Strong time management and ability to work under pressure during busy service periods.
- Attention to Detail: Precision in food preparation, presentation, and portioning.
- Health & Safety Knowledge: Understanding of food hygiene standards and regulations.
Working Conditions:
- Hours: Typically, shifts will include evenings, weekends, and holidays to align with the hotel's operating hours.
- Environment: The position is physically demanding, with long hours spent on your feet in a fast-paced, high-pressure environment.
AMRT1_UKCT
Chef de Partie employer: Michels & Taylor
Contact Detail:
Michels & Taylor Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie
✨Tip Number 1
Familiarize yourself with the menu at Hotel Indigo Exeter. Understanding the dishes and their preparation will not only help you during the interview but also show your genuine interest in the position.
✨Tip Number 2
Highlight your experience in managing a kitchen section. Be ready to discuss specific examples of how you've successfully overseen a part of the kitchen, including any challenges you faced and how you overcame them.
✨Tip Number 3
Showcase your creativity by preparing a unique dish that reflects your culinary style. This can be a great conversation starter and demonstrate your ability to contribute to menu development.
✨Tip Number 4
Prepare to discuss your approach to training and mentoring junior staff. Share examples of how you've helped others improve their skills, as this is a key responsibility for the Chef de Partie role.
We think you need these skills to ace Chef de Partie
Some tips for your application 🫡
Highlight Relevant Experience: Make sure to emphasize your culinary experience, particularly any roles as a Chef de Partie or similar positions. Detail your responsibilities in food preparation, cooking, and managing kitchen sections.
Showcase Creativity: Include examples of how you've contributed to menu development or introduced innovative dishes in previous roles. This will demonstrate your ability to enhance the dining experience.
Demonstrate Leadership Skills: Mention any experience supervising junior staff or managing a section of the kitchen. Highlight your ability to train and mentor others, which is crucial for this role.
Emphasize Attention to Detail: Discuss your commitment to maintaining high culinary standards, including food presentation and hygiene practices. Provide specific examples of how you ensure quality control in your work.
How to prepare for a job interview at Michels & Taylor
✨Showcase Your Culinary Skills
Be prepared to discuss your previous experience as a Chef de Partie or in similar roles. Highlight specific dishes you've prepared and any creative contributions you've made to menu planning.
✨Demonstrate Leadership Abilities
Since the role involves supervising junior kitchen staff, share examples of how you've successfully managed a team or delegated tasks in a busy kitchen environment.
✨Emphasize Attention to Detail
Discuss your approach to food preparation and presentation. Mention how you ensure consistency and quality in every dish, as well as your commitment to maintaining hygiene standards.
✨Prepare for Scenario Questions
Expect questions about how you would handle busy service periods or resolve conflicts in the kitchen. Think of specific examples that demonstrate your problem-solving skills and ability to work under pressure.
