Chef de Partie positions available in a luxury hotel near St Austell.

Under the guidance of the Head and Sous Chef, you will be responsible for day to day preparation and service of food, ensuring that the highest standards required by the hotel are maintained at all times. To ensure that strict hygiene controls are kept in all kitchen areas under your supervision. When required, to help with the training of other Chefs.

Main Duties & Responsibilities: 

• Ensure all food preparation and delivery meets and exceeds the necessary hygiene control requirements
• Encourage and support members of the brigade by motivating them and whenever possible, personally show example
• Help and ensure training programmes and training records are being implemented
• Assist the Head Chef in being responsible for the management of all food production to clients within the hotel
• Organise the section to produce the required dishes on time, and to the standard laid down by the Head Chef.
• To help supervise in the preparation of regular food items, daily specialities and any other special functions.
• To assist the Head Chef in the ordering of food purchases and stock control, ensuring that stock levels are in line with Company requirements, and to avoid wastage.

Knowledge and Skills Required: 

• Possess formal food industry qualifications and a minimum level 2 Hygiene training for food safety
• Understanding of the operational and administrative requirements of running a hotel food delivery service
• Maintains high standards for customer service
• Ability to establish good working relationships with other staff, guests and visitors
• Knowledge of all statutory requirements affecting the food business, with specific knowledge of HACCP hygiene controls
• Ability to provide day to day supervision of junior staff and to provide training to enable staff to achieve maximum efficiency and achieve the necessary high standard required in a quality hotel and leisure environment

This is a fantastic opportunity to join a growing business.