Demi Chef de Partie - Tavistock Hotel - Bloomsbury, London
Demi Chef de Partie
Imperial London Hotel Group based at Tavistock Hotel
40 hours a week (5 Days out of 7 Days weekly rota)
27,893.00 + Benefits + Service Charge+ Tips
Do you thrive in a fast-paced kitchen environment whilst maintaining high standards?
We're looking for a talented and dedicated Chef de Partie (CDP) to join our kitchen team. As a CDP, you will prepare, cook and present a variety of dishes, including meats, fish, pastries, and regional specialities, while ensuring high-quality standards. You will support kitchen operations and ensure food safety and hygiene. As well as support in controlling supplies, minimising waste, and maintaining kitchen cleanliness. You will create an authentic London experience by ensuring that every dish is prepared perfectly and based on the hotel menu to create memorable experiences for our guests.
Prepares in advance food, beverages, materials, and equipment needed for the service.
Provide direction to the Kitchen staff, including Commis/Breakfast Chefs and Kitchen Porters.
Demonstrate service attributes in accordance with industry expectations and company standards, such as managing the production of daily allergen sheets, managing guest complaints, accurately and promptly fulfilling guest requests/
This is a great opportunity to enhance your experienced in kitchen operations, we offer a range of roles, including Sous Chef, and Head Chef, with clear progression paths and training opportunities from day one.
You'll work in a vibrant, bustling kitchen where creativity and teamwork are essential to success.
Every day is different, with the opportunity to work in a busy yet supportive kitchen. The Tavistock Hotel has 395 rooms and is a homely place to be, offering an on-site Indian restaurant bar and laid-back lounge bar.
2 Years of experience as a Chef or Breakfast Chef in the hotel industry
~ Proven supervisory experience gained through working in a busy kitchen operations
~ Strong foundation in cooking techniques
~ Passion for food
~ Creative flair for presentation
~ Flexibility to work varied shifts such as early mornings, evenings, and weekends
Level 3 Supervising Food Safety or equivalent qualification
Proficiency in multiple languages
28 days holiday, rising to 33 with length of service (including
Demi Chef de Partie
Imperial London Hotel Group based at Tavistock Hotel
40 hours a week (5 Days out of 7 Days weekly rota)
27,893.00 + Benefits + Service Charge+ Tips
Do you thrive in a fast-paced kitchen environment whilst maintaining high standards?
We're looking for a talented and dedicated Chef de Partie (CDP) to join our kitchen team. As a CDP, you will prepare, cook and present a variety of dishes, including meats, fish, pastries, and regional specialities, while ensuring high-quality standards. You will support kitchen operations and ensure food safety and hygiene. As well as support in controlling supplies, minimising waste, and maintaining kitchen cleanliness. You will create an authentic London experience by ensuring that every dish is prepared perfectly and based on the hotel menu to create memorable experiences for our guests.
Prepares in advance food, beverages, materials, and equipment needed for the service.
Provide direction to the Kitchen staff, including Commis/Breakfast Chefs and Kitchen Porters.
Demonstrate service attributes in accordance with industry expectations and company standards, such as managing the production of daily allergen sheets, managing guest complaints, accurately and promptly fulfilling guest requests/
This is a great opportunity to enhance your experienced in kitchen operations, we offer a range of roles, including Sous Chef, and Head Chef, with clear progression paths and training opportunities from day one.
You'll work in a vibrant, bustling kitchen where creativity and teamwork are essential to success.
Every day is different, with the opportunity to work in a busy yet supportive kitchen. The Tavistock Hotel has 395 rooms and is a homely place to be, offering an on-site Indian restaurant bar and laid-back lounge bar.
2 Years of experience as a Chef or Breakfast Chef in the hotel industry
~ Proven supervisory experience gained through working in a busy kitchen operations
~ Strong foundation in cooking techniques
~ Passion for food
~ Creative flair for presentation
~ Flexibility to work varied shifts such as early mornings, evenings, and weekends
Level 3 Supervising Food Safety or equivalent qualification
Proficiency in multiple languages
28 days holiday, rising to 33 with length of service (including
