Chef De Partie
JOB DESCRIPTION
Location: Matfen Hall Country Hotel, Spa and Golf Estate, with support provided at other group properties
Hourly Rate: £14.50 per hour plus tips and incentives
Position: Chef de Partie, minimum 45 hour contract
Overview:
As a Chef de Partie you will be part of the repositioning of the Hotel from its previous status as a volume wedding venue and hotel to become a luxury property offering a high-level service with a broad product offering that endears guests to stay for several nights.
The business is now in need of a Chef de Partie to join the existing team within the Kitchen team at Matfen Hall. As a CdP you work alongside a Commis Chefs and Junior Sous Chef on all sections of the kitchen, ensuring that the produce is prepared to the agreed standard, cleaning your section down daily and passing any required orders to the Head Chef or Sous Chef to place with the suppliers. A strict adherence to our HACCP principles is a must, from fridge management and date labelling to effective vacuum packing and blast chilling. Whilst the Head Chef is the creative force for all menus, you will be expected to contribute menu ideas for each new menu.
You will be expected to form excellent relations with the FOH team and the Reception, they will supply you with key information on guests. In particular notes on allergies that you must be aware of as you prepare their meals.
Duties & Responsibilities:
- Carry out the effective daily running your section at Matfen Hall.
- Ensure daily records of food safety are kept, including fridge temperatures, hot holding, blast chilling.
- Contribute to menus to meet the needs of the business, maintain portion control and reduce wastage to aid the Head Chef in achieving the required costings
- Ensure all allergen and HACCP information detailed and recorded.
- Ensure all dishes are prepared to the agreed standard.
- Conduct yourself in a professional manner at all times with guests, members, staff and suppliers alike.
- Work with the Head Chef and Sous Chef to resolve any operational challenges or guest feedback issues.
- Follow all Health and Safety guidance and training supplied
Prerequisites:
A passion for using the best produce available and the ability to use it, profitably to give our guests a great experience. Available to work when needed, including weekends, holidays, and nights.
Education:
Food Safety Level 2 certification.
Experience:
The ideal candidate will have 1-2 years industry experience and will be an existing Chef de Partie or Demi CdP, you will have worked in a rural Hotel setting previously ideally you will have had experience of working in a professional kitchen.
Contact
Ernst Van Zyl – Head Chef
ernst.vanzyl@matfenhall.com
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