Chef De Partie

The role We are currently recruiting for a Chef de Partie to join our Airport Hospitality Team. Our Hospitality Lounges provide our customers with the very best start to their journey.       Principal accountabilities include:     To prepare, cook and deliver food in accordance with the agreed menu and Lounge Operating Procedures.  Follow recipes and/or product directions for preparing and cooking all varieties of foods.  Operate a variety of kitchen equipment.  To work with the Commis Chef and Kitchen Manager as appropriate to prepare foods to be cooked. Some of the preparation procedures are, but not limited to, washing, peeling, cutting and shredding.  To ensure the food offering is presented to a high standard. Maintain the food offering ensuring presentation meets operating standards  Maintain stock levels, receive delivery of supplies, ensure stored correctly, rotate and maintain.  To assist with stock counts and compete the appropriate documentation.  To complete required stock checks including temperature checks as per the required schedule and complete the appropriate documentation.   Assist with clearing and organising the kitchen ensuring a high standard of hygiene. Ensure floors are swept, mopped or vacuumed and ensure equipment is cleaned, sanitised and stored correctly.  Dispose of waste, including recycling, in the appropriate manner and if required to remove it to the designated location.  Assist in one to one training of new staff, including subcontracted supplier staff, in order to uphold the high level of presentation, hospitality and service.     What will make you successful in the role?   We are looking for someone who has/is:     NVQ Level 2 Commis Chef or C&G Food production or equivalent is desirable A background in hospitality and service sectors, with a proven track record of high end delivery Undertaken a similar role or working as a Commis Chef and ready for the next step Demonstrates advanced skills and techniques in food production Able to demonstrate a wide range of food preparation, knife and cooking skills A team player with an absolute first class approach to customer service Understands the principles of supply chain management, sustainable procurement and working practices in the kitchen Please note flexibility will be required with shifts as early shifts can start as early as 3.00am and late shifts can finish as late as 10.30pm. Our units are open 7 days a week