Chef De Partie

This is an exciting opportunity to join a Michelin Star restaurant and work alongside a team of very talented chefs as well as our Michelin Star Executive Chef Richard Picard-Edwards.

This is a full-time, 5 days over 7 days, Monday to Sunday position. A typical shift would start at noon and end after dinner service.

This position will be responsibile in assisting the Executive Head Chef and Sous Chef in all Food Production areas of the hotel, working with the kitchen team to ensure that menus and food are presented to the highest possible standards.

The duties include:

To prepare, cook and present food to a consistently high standard for all food service areas of the hotel.

Preparing meat and fish

Ensure that all food is stored hygienically and in accordance with the kitchen departmental procedures in place, particularly cold rooms and fridges.

To operate machines and cooking equipment in a safe and responsible manner

Assisting the Executive Head Chef and Sous Chef in creating menu items, recipes and developing dishes

Assist with the training of Commis Chefs

Monitor waste and portion control

Ability to be flexible in relation to working stations and have a good team work ethic

Skills / Attributes Required

• Passion and knowledge of Food
• Fluent English
• Excellent Communication Skills
• Ability to adapt / Quick Learner
• * Ability to work as part of a team