Chef de Partie
| Dyddiad hysbysebu: | 27 Mai 2025 |
|---|---|
| Cyflog: | £14.00 yr awr |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 26 Mehefin 2025 |
| Lleoliad: | ph336az |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Alexandra hotel |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
A great opportunity has arisen at the Alexandra Hotel, Fort William within our Kitchen team for the position of Chef de Partie The successful candidate must have a passionate approach to food & quality. You must strive to apply your craft skills and continually develop new ones. A key focus will be on strong team work, and ability to deliver excellence under pressure.
As a team member you will take pride in kitchen hygiene. At least one year experience in a similar position is preferred together with recognised industry qualifications.
Position is permanent with the rate of pay depending on experience
Your duties will include:
Adhere to prescribed standards and maintain a workload rate that is sufficient to ensure the efficient running of the kitchen operation and the avoidance of interruptions to service.
Adhere strictly to Food Hygiene Regulations e.g. temperature records completed correctly, colour-coded chopping boards, raw/cooked food segregation, hand-washing etc.
Ensure that food items are delivered in appropriate packaging and all items are checked and temperature at time of delivery is recorded.
Ensure that food items are stored correctly and stocks rotated and temperature recorded.
Ensure that food items are handled, cooked and served correctly.
Assist other chefs in their section on request.
Establish and use clear lines of communication within the kitchen operation and with Restaurant Staff.
Report all faults or damaged equipment to the Head Chef/Sous Chef in accordance with hotel procedures.
Support all members of the team to achieve and maintain operational standards to the highest possible level in respect of service, hygiene and Health & Safety, and ensure that there is minimal wastage.
Working hours as required to do your job but normally not less than 40 hours per week
Previous experience working within a busy restaurant kitchen or similar environment preferred.
Strong Communication skills in English (verbal, listening, writing)
Knowledge and understanding of current food hygiene regulations.
Standards orientated with an eye for detail.
Pro-active, reliable, team player
Desire to advance skills
Able to work unsupervised.
Strong organisational skills
Good decision making and problem-solving skills
As a team member you will take pride in kitchen hygiene. At least one year experience in a similar position is preferred together with recognised industry qualifications.
Position is permanent with the rate of pay depending on experience
Your duties will include:
Adhere to prescribed standards and maintain a workload rate that is sufficient to ensure the efficient running of the kitchen operation and the avoidance of interruptions to service.
Adhere strictly to Food Hygiene Regulations e.g. temperature records completed correctly, colour-coded chopping boards, raw/cooked food segregation, hand-washing etc.
Ensure that food items are delivered in appropriate packaging and all items are checked and temperature at time of delivery is recorded.
Ensure that food items are stored correctly and stocks rotated and temperature recorded.
Ensure that food items are handled, cooked and served correctly.
Assist other chefs in their section on request.
Establish and use clear lines of communication within the kitchen operation and with Restaurant Staff.
Report all faults or damaged equipment to the Head Chef/Sous Chef in accordance with hotel procedures.
Support all members of the team to achieve and maintain operational standards to the highest possible level in respect of service, hygiene and Health & Safety, and ensure that there is minimal wastage.
Working hours as required to do your job but normally not less than 40 hours per week
Previous experience working within a busy restaurant kitchen or similar environment preferred.
Strong Communication skills in English (verbal, listening, writing)
Knowledge and understanding of current food hygiene regulations.
Standards orientated with an eye for detail.
Pro-active, reliable, team player
Desire to advance skills
Able to work unsupervised.
Strong organisational skills
Good decision making and problem-solving skills