Overview
As a Chef de Partie, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any demi-chef de parties or commis working with you, helping the sous chef and head chef to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.
Responsibilities
* Prepare, cook and present dishes within your specialty, maintaining high standards of food hygiene and safety.
* Manage and train demi-chef de parties and commis; assist with menu development with the sous and head chefs.
* Monitor portion control and waste to support profitability.
Qualifications & Skills
* Strong cooking skills with deep understanding of ingredients, flavors, and techniques.
* Ability to work under pressure, delegate tasks, and manage your section with strong organizational skills.
* Commitment to a clean, hygienic kitchen and adherence to food safety regulations and proper use of equipment and cleaning products.
* Understanding of profit margins and how they impact kitchen efficiency and profitability.
* Age 18 or above and eligibility to work without restrictions on working hours.
* Passion for providing an exceptional guest experience and upholding brand standards.
Employer & Benefits
Aimbridge Hospitality EMEA is a division of Aimbridge Hospitality. We offer industry-leading benefits including training and development opportunities, staff discounts on food & beverage and spa, Wagestream, 24/7 employee assistance, career and lifestyle breaks, incentives, flexible working, and staff meals.
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