Chef de Partie

Inverlochy Castle Hotel
Posted

  • Contact: aoife fogarty
  • Reference: CDP0507

The Chef de Partie must have previous experience in Michelin or AA Rosettes Restaurant. You will be actively involved with running sections in the kitchen, and will support the Executive Head Chef and Sous Chef with all aspects of the day to day kitchen operation. This position covers a mixture of straight and split shifts over a 5 day working week.

Basic Job Function

To take full responsibility for the running of a particular section in the kitchen
Duties & Responsibilities

To ensure that all stocks are kept under optimum conditions
To ensure that all mise en place is always freshly prepared and on time
To ensure that all dishes are being prepared to the correct recipe and to the correct quantity
To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size presented on the prescribed serving dish in the prescribed manner
To ensure that the section is being kept clean and tidy at all times
To ensure that junior cook or trainees receive the right training and optimum guidance
To ensure that any anticipated shortages are communicated promptly to the Executive Head Chef or Sous Chef
To ensure that all staff under his control are treated fairly and with courtesy
To deputise in the Sous Chef’s absence and take charge of the kitchen when directed to do so
To attend training courses and seminars as and when required
To strive to study management subjects in preparation for the future advancement

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