We are looking for an experienced Chef de Partie to join us at Dolan Hotels
General Scope of Job:
To maintain the standard of each section of the kitchen in the absence of any chef and to deputize as second Sous Chef in the Chef’s absence ensuring that the presentation and service of food in the kitchen is controlled with the minimum of waste.
Main Duties and Areas of Accountability
To ensure that mise-en-place is prepared on time, making sure that everything is cleared away promptly and efficiently – to start the following service.
To be able to work in any section of the kitchen.
To assist the Chef in the absence of the Sous Chef.
To follow instructions and to train all trainees, if asked, as set by the Head Chef.
To ensure that all dishes are cleanly presented to specific standard in restaurant.
To order stores for the required daily business in stock to be used in rotation- checked every night.
To ensure that all fridges and areas at the end of each service are kept clean, tidy and hygienic without incurring waste.
Responsible for ensuring that wastage is kept to a minimum during preparations and that all food is used to the maximum.
To ensure the layout of hot/cold food in the restaurant are kept to the set standard.
To follow health and safety procedures as set out in the Standard Operating Procedures manual and according to company health and safety policy.
Any other duties as may be reasonably requested by management
Skills and Qualifications: (Some examples below)
Formal Culinary Training
Previous chef experience to CDP level
Strong Organizational Skills
Attention to Detail
Knowledge of HACCP
Leadership, Management, Positivity, self motivated, passionate
Ability to Work Under Pressure in a fast paced environment
Please email your CV to firstname.lastname@example.org