Chef De Partie - Permanent

Job Ref: BA02CC
Sector: Hospitality & Catering
Date Added: 07 February 2018
  • Leicester, Leicestershire, East Midlands, England
  • £18,000 per Annum
  • Blue Arrow Leicester
  • 01162 556111

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Are you an experienced Chef De Partie with a proven track record of working in a hotel or rosette environment? Would you like to work in the city centre for a highly reputable catering company?

Key Information
  • £18000 per annum salary (negotiable - could be higher, depending on experience).
  • 40 hours a week, 5/7 days (must be flexible and able to work some weekends).
  • Must have 2 years previous experience working in a hotel environment.
Responsibilities
  • To ensure that all dishes are presented to the highest standard in terms of colour, content, balance, freshness and flavour
  • Ensure that cooking and presentation of food is to a constant high standard.
  • Ensure all time schedules are achieved when required
  • To continually strive to offer new food trends and ideas to the client with the overall purpose of developing exciting menus and ensuring that the unit is continually offering new products
  • Ensure area of responsibility is kept clean and tidy at all times.
  • To work on occasional special functions which may take place outside normal working hours
  • To ensure all employees in your direct control adhere to the correct standards of dress and appearance as set out in Operational Standards
  • To ensure through effective communication, that all unit employees are aware of desserts and correct price is charged
  • To carry out all reasonable tasks expected by management
  • To ensure you work to menu costings and pre- determined recipes
  • To deal with customers at all times in a friendly and helpful manner
Financial Contribution
  • To optimise profitability from your unit
  • To ensure every possible effort is made to achieve unit turnover and profit targets
  • To ensure that all the unit administration, stock control and security procedures are accurate and in accordance with company policies and timescales
  • To maintain control of menu development and cost within agreed budget.
  • To cost all menus in accordance with the budget, record daily wastage and quantities sold.
  • Manage and control labour costs to achieve operational success in line with an agreed number of hours.
  • To grow the business in the unit through maximising uptake, spend per head and achievement of gross profit target (or equivalent)

If this sounds like the role for you, please click 'apply' now