Chef de Partie
- Recruiter
- Anonymous
- Location
- Surrey
- Salary
- 18000.00 - 18000.00 GBP Annual + GBP18000/annum
- Posted
- 07 Oct 2016
- Closes
- 04 Nov 2016
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
This beautiful Surrey Country House Hotel is set within 26 acres of lovingly maintained gardens and woodland and within an area of outstanding natural beauty are looking for a Chef de Partie to join their team.
The 59 Bedrooms show historic and contemporary personalities. Each room is individually decorated, comfortable and finely appointed.
The Restaurant operates throughout the week catering for resident and non resident guests and can seat 40/45 guests. There is alsoa Bar and Traditional Afternoon Tea is offered each day. Functions, conferences and weddings are also a big part of the business. There areover 10meeting rooms catering for up to 70 guests and 3 suites for Civil Ceremonies.
The business is varied offering catering to Hotel Guests, In-house Conference Delegates, as well as guests from the local area. This hotel is a popular wedding venue with weddings taking place in the 3 wedding suites. 38 - 40 weddings per year for up to 70 guests with 100 guests for evening receptions.
Reporting to the Head Chef/Sous Chef you will be working across all areas of the Kitchen.
Duties will include:
Producing food for all service periods in the Restaurant, as well as Bar food, Banqueting, Room Service and Afternoon tea.
Preparation, production and service of food to the standard required in a timely and efficient manner
Fresh local seasonal produce used wherever possible with some being grown in our small kitchen garden. Food is cooked and prepared from fresh on a daily basis.
Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef.
Be responsible for receiving and storing of all relevant food and non food items.
Assist Head/Sous Chef with daily menu planning and composition as and when required.
Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen (team of 6 Chefs + 3 Kitchen Porters) , internal communication/attending meetings.
Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a 'clean as you go' policy.
Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel.
Requirements:
Working 5 shifts per week 45 hrs per week.
Previous experience in a quality environment but is now seeking their first pastry chef role with responsibility for the Pastry Section.
Demonstrate during a trial shift the practical ability to be able to produce plated desserts to a rosette standard.
Demonstrate flair and creativity to develop the hotels Afternoon Tea Menu.
Hold the experience to manage the multi menu requirements and busy banqueting operation.
Live locally or have the ability to relocate to the area with own transportation.
Benefits:
4 weeks holiday increasing with service
8 Bank holidays
Free car parking
Employee uniform
Following completion of the companys 3 month probationary period access to a range of company benefits including:
Discounted hotel accommodation for yourself and your family at all hotels
Discount off all food & beverage at all hotels
Refer a friend staff recruitment scheme
In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid,complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday.
To apply for this Chef de Partie opportunity, then please send us your most recent up to date CV,
All Applicants must................
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.
PLEASE NOTE: If we havent contacted you within 72 hoursof your application, then on thisoccasion you will have been unsuccessful
The 59 Bedrooms show historic and contemporary personalities. Each room is individually decorated, comfortable and finely appointed.
The Restaurant operates throughout the week catering for resident and non resident guests and can seat 40/45 guests. There is alsoa Bar and Traditional Afternoon Tea is offered each day. Functions, conferences and weddings are also a big part of the business. There areover 10meeting rooms catering for up to 70 guests and 3 suites for Civil Ceremonies.
The business is varied offering catering to Hotel Guests, In-house Conference Delegates, as well as guests from the local area. This hotel is a popular wedding venue with weddings taking place in the 3 wedding suites. 38 - 40 weddings per year for up to 70 guests with 100 guests for evening receptions.
Reporting to the Head Chef/Sous Chef you will be working across all areas of the Kitchen.
Duties will include:
Producing food for all service periods in the Restaurant, as well as Bar food, Banqueting, Room Service and Afternoon tea.
Preparation, production and service of food to the standard required in a timely and efficient manner
Fresh local seasonal produce used wherever possible with some being grown in our small kitchen garden. Food is cooked and prepared from fresh on a daily basis.
Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef.
Be responsible for receiving and storing of all relevant food and non food items.
Assist Head/Sous Chef with daily menu planning and composition as and when required.
Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen (team of 6 Chefs + 3 Kitchen Porters) , internal communication/attending meetings.
Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a 'clean as you go' policy.
Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel.
Requirements:
Working 5 shifts per week 45 hrs per week.
Previous experience in a quality environment but is now seeking their first pastry chef role with responsibility for the Pastry Section.
Demonstrate during a trial shift the practical ability to be able to produce plated desserts to a rosette standard.
Demonstrate flair and creativity to develop the hotels Afternoon Tea Menu.
Hold the experience to manage the multi menu requirements and busy banqueting operation.
Live locally or have the ability to relocate to the area with own transportation.
Benefits:
4 weeks holiday increasing with service
8 Bank holidays
Free car parking
Employee uniform
Following completion of the companys 3 month probationary period access to a range of company benefits including:
Discounted hotel accommodation for yourself and your family at all hotels
Discount off all food & beverage at all hotels
Refer a friend staff recruitment scheme
In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid,complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday.
To apply for this Chef de Partie opportunity, then please send us your most recent up to date CV,
All Applicants must................
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.
PLEASE NOTE: If we havent contacted you within 72 hoursof your application, then on thisoccasion you will have been unsuccessful