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For Companies At a Glance
- Tasks: Lead a dynamic kitchen team, ensuring high standards and creativity in dish preparation.
- Company: Join one of Devon's top luxury hotels, known for its stunning views and exceptional cuisine.
- Benefits: Enjoy all-inclusive accommodation and a competitive salary of £33,500.
- Why this job: Be part of a vibrant culinary culture that values fresh ingredients and innovative menu development.
- Qualifications: Experience in a hotel kitchen with a large brigade; rosette experience is a plus.
- Other info: Applications must be submitted via email or phone in Word format only.
The predicted salary is between 33500 - 46900 £ per year.
Job Description
Senior Chef de Partie / Junior Sous Chef
Sidmouth, Devon£34,000 per yearPermanentLive-in available (£75 per week, all-inclusive)
A luxury hotel in Devon is recruiting a Senior Chef de Partie / Junior Sous Chef to join a large, professional brigade. This is an excellent opportunity for a Senior Chef de Partie / Junior Sous Chef looking to progress in a high-end hotel kitchen using fresh, locally sour…
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Senior Chef De Partie employer: DDH Recruitment Ltd
Contact Detail:
DDH Recruitment Ltd Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Senior Chef De Partie
✨Tip Number 1
Familiarise yourself with the hotel's culinary style and menu offerings. Understanding their focus on fresh, local ingredients will help you demonstrate your alignment with their values during any discussions.
✨Tip Number 2
Prepare to discuss your experience in high-pressure kitchen environments, especially in hotels with large brigades. Highlight specific examples where you've successfully managed a team or contributed to menu development.
✨Tip Number 3
Showcase your knowledge of food safety standards and regulations, such as HACCP and COSHH. Being able to speak confidently about these topics will demonstrate your commitment to maintaining high standards in the kitchen.
✨Tip Number 4
Be ready to share your creative ideas for dishes or menus that could fit within the hotel's offerings. This will not only show your culinary skills but also your enthusiasm for contributing to their success.
We think you need these skills to ace Senior Chef De Partie
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience in high-standard hotel kitchens, particularly focusing on your ability to work with fresh ingredients and any rosette experience you may have.
Craft a Strong Cover Letter: Write a cover letter that showcases your passion for culinary arts and your leadership skills. Mention specific examples of how you've motivated team members and contributed to menu development in previous roles.
Follow Application Instructions: Ensure your application is submitted in Word format as specified. Double-check that you include all required information and adhere to the guidelines provided by DDH Recruitment Ltd.
Highlight Compliance Knowledge: In your application, emphasise your understanding of health and safety regulations, HACCP, and food safety management. This will demonstrate your commitment to maintaining high standards in the kitchen.
How to prepare for a job interview at DDH Recruitment Ltd
✨Showcase Your Culinary Skills
Be prepared to discuss your experience with high-quality ingredients and elaborate on any rosette experience you may have. Bring examples of dishes you've created or contributed to, as this will demonstrate your creativity and expertise.
✨Understand the Hotel's Values
Research the hotel and its culinary philosophy. Knowing their approach to sourcing ingredients and menu development will help you align your answers with their values during the interview.
✨Emphasise Team Leadership
Highlight your ability to lead by example and motivate team members. Share specific instances where you successfully managed a kitchen brigade and maintained high standards of health and safety.
✨Prepare for Scenario Questions
Expect questions about how you would handle specific kitchen scenarios, such as managing time effectively during busy service periods or adapting to changes in menu requirements. Practising these responses can help you feel more confident.
