At a Glance
- Tasks: Manage a kitchen section, ensuring food quality and safety standards are met.
- Company: Join a vibrant hotel team in Solihull, West Midlands.
- Benefits: Competitive pay, flexible hours, and opportunities for growth.
- Other info: Work with a supportive team and enjoy a creative atmosphere.
- Why this job: Perfect for food lovers wanting to develop culinary skills in a dynamic environment.
- Qualifications: Experience in a kitchen and a passion for cooking.
The predicted salary is between 12 - 12 € per hour.
Managing a section during a shift. This could vary between Fish, Grill, Pantry, Pastry, Sauté/Sauce, Rotisseur, Tournant, Vegetable or Breakfast.
Ensure stock levels in the fridges are appropriate to the shift and the business levels in the hotel.
Ensure effective stock rotation in the section, highlight any concerns with the kitchen management team and take up with employees directly who aren’t managing this correctly.
Ensure out of date and ‘wastage’ is disposed of correctly and recorded correctly to assist in the management of the GP of the kitchen.
Ensure that effective preparation (mise en place) is done based on the business levels and any pre-booked breakfasts or functions, and that this is correctly stored in line with UK Food Safety regulations.
Ensure the cleanliness of the section and the kitchen overall as well as within your section, working with the Kitchen Hygiene Team members to ensure that this is managed effectively.
Ensuring presentation of yourself and your section brigade in your chef whites.
Consistently ensuring compliance with record keeping, temperature checks and recording of any incidents.
Ensure any accidents are reported immediately to the duty manager and care and due diligence is made in these cases.
Ensure product perfection before leaving the kitchen to go to a customer to ensure food is cooked correctly and in accordance with guest requirements, this will ensure compliance with food hygiene, product presentation and guest satisfaction.
Investigate and act on any guest feedback, positive and negative, and liaise with the kitchen management team and/or manager on duty.
Consistently maintain the highest standards and ensure this is everything from managing the section you are working in, rotation, preparation, food hygiene and record keeping as well as any performance.
Operate a zero-tolerance approach to poor performance, presentation, conduct and dismissive or poor product quality. Keep a consistent and fair balanced approach to managing performance excellence, through effective use of tools available.
Ensure consistently you and the team are adhering to Food Safety regulations, Health & Safety regulations, sale of alcohol consumption and using correct PPE where appropriate to complete a task set.
Work a flexible roster in line with your conditions set out in your main particulars of employment statement. In relation to this department this may involve weekend and evening work. Ensure that the staffing levels are correct and that you will be used in the departments where necessary.
Ensure all waste management principles in the business are adhered to and in line with the hotel’s green policy, making sure the bin areas are clean at all times.
In the absence of the Head Chef & Second Chef, ensure the management of the employee’s holiday requests and absences on the online HR management system. Ensure Return to work forms are completed for all sickness absences and given to the Hotel Support Manager. You may be required to more closely manage persistent absences if they occur within your team.
Work with the team towards achieving their performance goals, and ensure you are working in line with the standards set to them.
Ensure the tight control of payroll at all times making sure that all agency costs are reduced or eliminated. Ensure working hours are controlled within the boundaries set and ensure that time control measures are monitored to ensure discrepancies or concerns highlighted early.
Apart from the Head Chef, ultimate responsibility for ensuring all risk assessments & HACCP in the departments you are in are up to date in your area, and that any new risks are highlighted and a copy of these given to the Hotel Manager for review.
Responsible for maintaining a clean and safe working environment, highlight hazards and manage all health and safety concerns in the absence of your line manager, report to the hotel manager. Rectify immediate hazards when identified.
Chef de Partie employer: Arden Hotel Limited
Join our vibrant team in Solihull as a Chef de Partie, where we prioritise a supportive work culture that fosters creativity and culinary excellence. With opportunities for professional growth and development, you will be part of a dynamic kitchen environment that values teamwork and innovation, all while enjoying the benefits of working in a well-established hotel known for its commitment to quality and guest satisfaction.
StudySmarter Expert Advice🤫
We think this is how you could land Chef de Partie
✨Tip Number 1
Network like a pro! Chat with fellow chefs, attend culinary events, and connect with industry folks on social media. You never know who might have the inside scoop on job openings.
✨Tip Number 2
Show off your skills! If you can, bring a dish or two to an interview or networking event. Let your cooking do the talking and impress potential employers with your culinary flair.
✨Tip Number 3
Be proactive! Don’t just wait for job postings. Reach out to restaurants and hotels directly, even if they’re not hiring. A well-timed email can land you an interview before they even post a vacancy.
✨Tip Number 4
Apply through our website! We’ve got loads of opportunities waiting for talented chefs like you. Plus, it’s super easy to navigate and keeps everything in one place.
We think you need these skills to ace Chef de Partie
Some tips for your application 🫡
Show Your Passion for Cooking:When writing your application, let your love for food and cooking shine through! Share any experiences that highlight your culinary skills and creativity in the kitchen. We want to see how you can bring your unique flair to our team.
Be Specific About Your Experience:Don’t just list your previous jobs; dive into the details! Talk about the sections you've managed, the types of cuisine you're familiar with, and any special techniques you’ve mastered. This helps us understand what you can bring to the table.
Highlight Your Team Spirit:As a Chef de Partie, teamwork is key! Mention any experiences where you collaborated with others in the kitchen or helped train new staff. We’re looking for someone who can work well with our brigade and contribute to a positive kitchen environment.
Follow Our Application Process:Make sure to apply through our website for a smooth process! Double-check your application for any typos or errors before hitting send. We appreciate attention to detail, especially in the culinary world!
How to prepare for a job interview at Arden Hotel Limited
✨Know Your Kitchen Basics
Before the interview, brush up on your culinary skills and knowledge about different sections like Fish, Grill, and Pastry. Be ready to discuss your experience with stock management and food safety regulations, as these are crucial for a Chef de Partie role.
✨Showcase Your Team Spirit
Emphasise your ability to work well within a team. Share examples of how you've collaborated with kitchen staff in the past, especially in managing performance and maintaining high standards. This will show that you can contribute positively to the kitchen environment.
✨Prepare for Practical Questions
Expect questions about how you would handle specific kitchen scenarios, such as managing wastage or responding to guest feedback. Think through your answers and be ready to demonstrate your problem-solving skills and commitment to food quality.
✨Dress the Part
Make sure to present yourself professionally, even if the interview is informal. Wearing chef whites or smart attire can make a great first impression and shows that you take the role seriously. It reflects your understanding of the importance of presentation in the culinary world.
