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For Companies At a Glance
- Tasks: Lead a kitchen team, ensuring high standards in food preparation and hygiene.
- Company: Join a vibrant hotel known for its culinary excellence and teamwork.
- Benefits: Competitive pay, career growth, and a creative work environment.
- Why this job: Be part of a passionate team and showcase your culinary skills daily.
- Qualifications: Experience in a kitchen and a passion for food and teamwork.
- Other info: Opportunities for training and development in a dynamic setting.
The predicted salary is between 2000 - 2800 £ per month.
JOB SPECIFIC ACCOUNTABILITIES
- To maintain regular and effective communication within the team and at all levels.
- Performance standards are clearly communicated to every individual and understood.
- Technical and personal standards are high.
- Staff are proud to belong to the team and the section.
- Staff movements, communication and coordination within the section are effective.
- Sous Chef is informed of changes in keeping with payroll schedules.
- A system is in place for requesting time-off and is understood by staff.
- Hours are monitored, and potential problems are raised with Sous Chef/Head Chef.
- All staff receive high-quality performance feedback.
- Appropriate action is taken to deal with all levels of performance.
- Trends are monitored and consulted with Sous Chef for a suitable response.
- Confidence in the application of policies and procedures.
- Staff issues are brought to the attention of the Sous Chef.
- Daily meetings are attended, and information is effectively passed on to the team.
- Staff are fully informed of changes in the kitchen and to the section.
Training & Development
- To arrange induction and training of staff to meet the required standard of performance, ensuring that all training is recorded on individual training record sheets.
- To provide coaching to Commis Chef to develop confidence, knowledge and skills.
- To ensure that all staff are well-versed in legal requirements and established standards are maintained.
- Act as section trainer for Commis Chefs and Demi-Chef de Partie.
- Planned section induction is carried out for new starters.
- All staff hold a Basic Food Hygiene Certificate.
- Working with the Sous Chef, technical skills for different roles are identified and training needs analysis is carried out on a rolling basis.
Food Quality
- To ensure that food hygiene standards are exemplary at all times so that legal and company requirements are met.
- To ensure that correct mis-en-place has been affected before service and that the staff are completely familiar with the production of dishes on the menu.
- To ensure the correct preparation, presentation and service of dishes to the guests and also the staff restaurant according to the standards of the hotel.
- Swabs and other required procedures are carried out according to company standards.
- Best practice is adapted to suit the hotel’s operation.
- Safe and hygienic working practices are demonstrated during every shift.
- Action is taken swiftly to correct any observed contravention in health, safety or hygiene practices.
- Service is calm and organised.
- Raw and high-risk foods are prepared separately.
- Food preparation areas are cleaned prior to use, maintained during service and cleaned down according to set procedures and in-line with Health, Safety and Hygiene requirements.
- Waste is promptly removed from the food preparation area and disposed of appropriately.
- Food is checked for quality and presentation before sending to the hot plate/pass.
- Food not for immediate consumption is stored in the correct manner at a safe temperature according to legal requirements.
Stock Control
- Stock takes are accurate.
- People are available to assist.
- Preparation is done to assist.
- Market list is used for ordering stock for the next day.
- Receiving and storage areas are prepared ready for delivery.
- Food items are checked for quality, expiry date and temperature.
- Random temperature checks are made of chilled and frozen goods delivered.
- Delivery packaging is removed and disposed of appropriately.
- Storage areas are kept secure from unauthorised access.
- Temperature checks are made according to a set schedule agreed with the Sous Chef/Head Chef.
- No out of date stock in storage areas.
Menu Development
- To assist in menu development.
- Continuous development of menu items.
- New ideas given to Sous Chef and Executive Sous Chef.
- Takes an active interest in food trends.
GENERAL ACCOUNTABILITIES
- Health, Safety and Security: Hygiene regulations are enforced, monitored and swift action is taken where shortfall is detected.
- To ensure safe and careful handling of equipment to safeguard people and property particularly in areas of manual handling, use of knives and COSHH.
- Hazards are spotted and reported.
- Equipment used is according to guidelines.
- Accidents are reported.
Chef de Partie in London employer: Holiday Inn Kensington High Street
Contact Detail:
Holiday Inn Kensington High Street Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie in London
✨Tip Number 1
Network like a pro! Get chatting with folks in the industry, whether it's at events or online. You never know who might have the inside scoop on a job opening.
✨Tip Number 2
Show off your skills! If you can, bring a sample of your cooking or even do a mini demo during interviews. It’s a great way to let your culinary talents shine.
✨Tip Number 3
Be ready to talk about teamwork! Since communication is key in kitchens, prepare examples of how you've worked well with others and handled any kitchen chaos.
✨Tip Number 4
Apply through our website! We’ve got loads of opportunities waiting for talented chefs like you. Plus, it’s a straightforward way to get your application noticed.
We think you need these skills to ace Chef de Partie in London
Some tips for your application 🫡
Show Your Passion for Cooking: When writing your application, let your love for food and cooking shine through. Share your experiences in the kitchen and what drives you to create amazing dishes. We want to see that you're not just looking for a job, but that you're genuinely excited about being part of our culinary team.
Be Clear and Concise: Keep your application straightforward and to the point. Highlight your relevant skills and experiences without rambling on. We appreciate clarity, so make sure your passion and qualifications are easy to spot at a glance!
Tailor Your Application: Make sure to customise your application for the Chef de Partie role. Refer to the specific responsibilities mentioned in the job description and explain how your background aligns with them. This shows us that you've done your homework and are serious about joining our team.
Apply Through Our Website: We encourage you to submit your application directly through our website. It’s the easiest way for us to receive your details and ensures you’re considered for the role. Plus, it gives you a chance to explore more about our company culture and values!
How to prepare for a job interview at Holiday Inn Kensington High Street
✨Know Your Menu Inside Out
Before the interview, make sure you’re familiar with the menu and any recent changes. Being able to discuss dishes, ingredients, and preparation methods shows your passion and expertise, which will impress the hiring team.
✨Showcase Your Team Spirit
Since communication and teamwork are key in this role, be ready to share examples of how you've effectively worked with others in a kitchen setting. Highlighting your ability to support and train junior staff can set you apart.
✨Demonstrate Your Hygiene Knowledge
Brush up on food hygiene standards and legal requirements before the interview. Be prepared to discuss how you ensure cleanliness and safety in the kitchen, as this is crucial for the role.
✨Bring Ideas to the Table
Think about some innovative menu ideas or trends you’ve noticed in the culinary world. Sharing these during your interview can show your enthusiasm for menu development and your proactive approach to improving the kitchen’s offerings.
