POKE
3192 jobs - 0 added today
Recruiting? Call us on 01772 639604
Email me newest jobs similar to this one
about 1 month ago
only 26 days until close

Senior Chef De Partie


Edwardian Hotels
Location: UK
Job type: Permanent
Sector: Kitchen and Catering
Category: Chef de Partie Jobs
Apply
Select how you want to share:
View similar
At the heart of Edwardian Hotels London is a simple founding belief, that from back of house to the boardroom we are all Hosts. Everyone is encouraged to express their individuality and initiative, and to bring their passion to work. (We may wear uniforms, but we don’t believe in uniformity.)

Everything we do is driven by a desire to exceed our guests’, clients and partners expectations. To surprise and delight. To make the time our guests choose to spend with us genuinely exceptional. So that even the shortest stay with us, will last long in their memory. Everyone who works here does this every day across our portfolio of brands, in highly prestigious locations in London and beyond.

For 40 years Edwardian Hotels London has built upon this ambition, and as a family owned company we’re proud of the freedom our independence gives us to grow our business on a relentless and memorable curve – upwards.

With an enviable collection of luxurious distinctive hotels and restaurants such as The May Fair Hotel, Radisson Blu Edwardian London Hotels, Steak and Lobster, Scoff and Banter, May Fair Kitchen, Annayu and May Fair Bar; in the most desirable locations of the UK's most vibrant cities, EHL's vision is unique: To Be Memory Makers.

Being a Memory Maker as a Senior Chef De Partie

In this role, you will become part of the Edwardian family and work within Food Production in Radisson Blu Edwardian Heathrow

As a Senior Chef de Partie you will begin your management training and assist the senior kitchen team in the daily directions, you will also oversee the junior chefs in the execution and consistency of cuisine. You are required to cook and also ensure all hygiene standards are met and food safety guidelines are adhered to.

Duties and Responsibilities

Leads the daily operation of the kitchen

Coordinates the inventory, purchasing and disbursement of all supplies with the F and B controller

Ensures that proper sanitation practices are followed

Ensures proper staffing and adequate supplies for all stations

Prioritises and assigns work

Keeps current with local competition

Takes appropriate action to maintain the competitive status and profitability of the operation

Develops and implements strategies and practices which support employee engagement

Provides employees with the orientation and training needed to understand expectations and perform job responsibilities

Communicates performance expectations and provides employees with on-going feedback

Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

Leads by example, and motivates employees, communicates and reinforces the company vision to employees

Provides employees with the tools necessary to perform job responsibilities by assuming responsibility for ordering equipment as necessary

Seeks opportunities to improve the guest experience by seeking feedback and developing strategies to help improve the department

Gives personal attention, takes personal responsibility and uses teamwork to provide excellent guest experience

Ensures the highest quality of product within cost constraints by supervising and participating in the preparation of food

Adheres to Edwardian Hotels London standards of food quality, recipes and preparation.

Assists in overseeing all kitchen operational areas

Supervises the proper set up and readiness of each item on menus

Oversees the seasonings, portions and appearance of food served

Stores unused food properly to minimise waste and maximise quality

Trains other team leaders (Chefs de Partie) in all standards in any all sections of the kitchen.

Participates in the development of recipes

Participates in the management of the kitchen. assists the Sous Chef, Senior Sous Chef and Head Chef

Assures smooth kitchen operation by co-ordinating with related Food Departments

Key Requirements

Key Requirements

Holds a level 2 Food Hygiene certificate

Culinary Skills

Good command of the English language

Knowledge of Edwardian Hotels London systems procedures

Can take responsibility for any section of the kitchen and meet standards in health and hygiene, staffing and organisational planning, recipe standards, promotion of learning environment, and food quality and preparation

Understands and can manage cost of sales

Food and beverage product knowledge, and an understanding of menu content and impact, and pricing guidelines

Understands the strategic positioning of the hotel and company within the competitive market

Confident ability to communicate and establish rapport

Skilled in the use of techniques and strategies required to deliver training material in-group and in one-on-one settings

Skill in developing and adhering to department budget

Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels

Skilled in the use of Micros Management, Micro soft Word, Microsoft Excel, Microsoft Power Point, E-mail and Internet

We Believe In Developing and Delighting Our Hosts So You Will Receive:

* Competitive Salary
* Complimentary 2 night stay in a luxury Edwardian Hotel of your choice (after two years service)
* Preferential accommodation rates for all Edwardian Hotels for Hosts, friends and family
* Discounts on food and beverage up to 30% in all Edwardian restaurants and bars
* Discounts on Spas and beauty treatments
* Hot meals and salad bar, teas, coffees and juices provided each day
* Uniforms provided per role requirement

All Hosts must have valid permission to live and work in the United Kingdom. Verification of documentation will be undertaken as part of the recruitment process.
At the heart of Edwardian Hotels London is a simple founding belief, that from back of house to the boardroom we are all Hosts. Everyone is encouraged to express their individuality and initiative, and to bring their passion to work. (We may wear uniforms, but we don’t believe in uniformity.)

Everything we do is driven by a desire to exceed our guests’, clients and partners expectations. To surprise and delight. To make the time our guests choose to spend with us genuinely exceptional. So that even the shortest stay with us, will last long in their memory. Everyone who works here does this every day across our portfolio of brands, in highly prestigious locations in London and beyond.

For 40 years Edwardian Hotels London has built upon this ambition, and as a family owned company we’re proud of the freedom our independence gives us to grow our business on a relentless and memorable curve – upwards.

With an enviable collection of luxurious distinctive hotels and restaurants such as The May Fair Hotel, Radisson Blu Edwardian London Hotels, Steak and Lobster, Scoff and Banter, May Fair Kitchen, Annayu and May Fair Bar; in the most desirable locations of the UK's most vibrant cities, EHL's vision is unique: To Be Memory Makers.

Being a Memory Maker as a Senior Chef De Partie

In this role, you will become part of the Edwardian family and work within Food Production in Radisson Blu Edwardian Heathrow

As a Senior Chef de Partie you will begin your management training and assist the senior kitchen team in the daily directions, you will also oversee the junior chefs in the execution and consistency of cuisine. You are required to cook and also ensure all hygiene standards are met and food safety guidelines are adhered to.

Duties and Responsibilities

Leads the daily operation of the kitchen

Coordinates the inventory, purchasing and disbursement of all supplies with the F and B controller

Ensures that proper sanitation practices are followed

Ensures proper staffing and adequate supplies for all stations

Prioritises and assigns work

Keeps current with local competition

Takes appropriate action to maintain the competitive status and profitability of the operation

Develops and implements strategies and practices which support employee engagement

Provides employees with the orientation and training needed to understand expectations and perform job responsibilities

Communicates performance expectations and provides employees with on-going feedback

Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

Leads by example, and motivates employees, communicates and reinforces the company vision to employees

Provides employees with the tools necessary to perform job responsibilities by assuming responsibility for ordering equipment as necessary

Seeks opportunities to improve the guest experience by seeking feedback and developing strategies to help improve the department

Gives personal attention, takes personal responsibility and uses teamwork to provide excellent guest experience

Ensures the highest quality of product within cost constraints by supervising and participating in the preparation of food

Adheres to Edwardian Hotels London standards of food quality, recipes and preparation.

Assists in overseeing all kitchen operational areas

Supervises the proper set up and readiness of each item on menus

Oversees the seasonings, portions and appearance of food served

Stores unused food properly to minimise waste and maximise quality

Trains other team leaders (Chefs de Partie) in all standards in any all sections of the kitchen.

Participates in the development of recipes

Participates in the management of the kitchen. assists the Sous Chef, Senior Sous Chef and Head Chef

Assures smooth kitchen operation by co-ordinating with related Food Departments

Key Requirements

Key Requirements

Holds a level 2 Food Hygiene certificate

Culinary Skills

Good command of the English language

Knowledge of Edwardian Hotels London systems procedures

Can take responsibility for any section of the kitchen and meet standards in health and hygiene, staffing and organisational planning, recipe standards, promotion of learning environment, and food quality and preparation

Understands and can manage cost of sales

Food and beverage product knowledge, and an understanding of menu content and impact, and pricing guidelines

Understands the strategic positioning of the hotel and company within the competitive market

Confident ability to communicate and establish rapport

Skilled in the use of techniques and strategies required to deliver training material in-group and in one-on-one settings

Skill in developing and adhering to department budget

Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels

Skilled in the use of Micros Management, Micro soft Word, Microsoft Excel, Microsoft Power Point, E-mail and Internet

We Believe In Developing and Delighting Our Hosts So You Will Receive:

* Competitive Salary
* Complimentary 2 night stay in a luxury Edwardian Hotel of your choice (after two years service)
* Preferential accommodation rates for all Edwardian Hotels for Hosts, friends and family
* Discounts on food and beverage up to 30% in all Edwardian restaurants and bars
* Discounts on Spas and beauty treatments
* Hot meals and salad bar, teas, coffees and juices provided each day
* Uniforms provided per role requirement

All Hosts must have valid permission to live and work in the United Kingdom. Verification of documentation will be undertaken as part of the recruitment process.
Apply

Email me newest jobs similar to this one

  Back to the top