Chef De Partie 2 AA Rosette Guildford GU5
Salary 30,500per annum
5 over 7 shifts 48 hours per week Straight shifts
Transport is essential
PLEASE ONLY APPLY FOR THIS ROLE IF YOU HAVE ROSETTE OR MICHELIN STAR EXPERIENCE
My client is a luxury 5 Red Star, Award winning hotel group with a 2&3 AA rosette restaurants
As well as Banqueting & Room Service and Lounge operations
Requirements:
* Previous experience in a quality environment.
* Demonstrate during a trial shift the practical ability to be able to produce plated dishes to a 2 rosette standard.
* Demonstrate flair and creativity to develop the hotels menus.
* Hold the experience to manage the multi menu requirements and busy banqueting operation.
* Live locally or can relocate to the area with own transportation.
The Role
Duties will include:
* Producing food for all service periods in the Restaurant, as well as Bar/Lounge food, Banqueting, Room Service and Afternoon tea.
* Preparation, production and service of food to the standard required in a timely and efficient manner
* Fresh local seasonal produce used wherever possible with some being grown in our small kitchen garden. Food is cooked and prepared from fresh on a daily basis.
* Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef.
* Be responsible for receiving and storing of all relevant food and non food items.
* Assist Head/Sous Chef with daily menu planning and composition as and when required.
* Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
* To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen ( team of 8 Chefs + 3 Kitchen Porters), internal communication / attending meetings.
* Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
* Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a ‘clean as you go’ policy.
* Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
* Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel.