About this role
Reporting to the Executive Chef and Head Chef the Chef De Partie will ensure the day-to-day operations are carried out in line with departmental and hotel standards in order to provide 100% quality service to guests at all times. All duties must be carried out in accordance with statutory health & safety requirements. This is a permanent role working 39 hours per week. We are passionate about our culinary offering and are looking for someone who will strive for excellence with every dish. Comply with food safety and hygiene, control of expenses, design indicators for food waste reduction, develop food waste reduction strategies, food waste monitoring systems, handover the food preparation area, instruct kitchen personnel, maintain customer service, maintain kitchen equipment at correct temperature, manage staff, plan menus,