Chef de Partie

The Chef de Partie exhibit meticulous eye for detail, a passion to deliver great culinary experience to the team members. You will bring creativity, precision and dedication. The role is critical to maintaining reputation and delivery of unparalleled team member experiences via thoughtful menu preparation and a top-quality product.

Responsibilities

• Assist the Sous Chef and Head Chef in managing the Kitchen team, including Commis Chef, Pastry Chef, Kitchen Porters.
• Oversee the daily operations of the kitchen department, ensuring quality product, excellent presentation, efficient workflow and high productivity.
• Assist in creating and managing the kitchen staff schedule, ensuring adequate coverage during peak periods while controlling labour costs.
• Handle staffing issues, including time-off requests, attendance, and disciplinary actions in collaboration with the Sous Chef and Head Chef.
• Participate in the recruitment and onboarding of new kitchen team members.
• Conduct regular training sessions and performance evaluations to maintain high levels of service and adherence to standards.
• Motivate and mentor the kitchen team, fostering a positive and professional work environment.
• Take full responsibility for the quality and consistency of food production in the restaurant.
• Ensure all dishes are prepared, cooked, and presented to company standards.
• Ensure the kitchen is always organized to meet business demands, particularly around food costings and payroll.
• Perform regular stock checks, labelling, audits, and equipment checks to adhere to health and safety requirements.
• Order all food items as needed, ensuring only agreed suppliers are utilised.
• Assist the Sous Chef and Head Chef in creating and maintaining recipe manuals and Standard Operating Procedures (SOPs) for new dishes.
• Address and resolve any deficiencies or issues related to food quality standards promptly and effectively.
• Develop and implement cleaning procedures and protocols, ensure adherence.
• Conduct quality control checks to ensure work meets established standards.
• Assist in managing the inventory of cleaning supplies, ensuring adequate stock levels and cost control.
• Address guest inquiries, requests, and complaints related to kitchen services in a timely and professional manner.
• Coordinate with the front desk and guest services teams to ensure special guest culinary preferences and VIP arrangements are fulfilled.
• Address maintenance issues and report to the maintenance department.
• Monitor and ensure compliance with Health and Safety Standards and Food Safety Standards.
• Perform administrative tasks as required.
• Accept responsibility and follow instructions from the Sous Chef and Head Chef.
• Create and maintain good working relationships within the department and with other departments such that a high level of morale is sustained.
• Maintain consistent, accurate stock records.
• Role Model a philosophy of work and conduct consistent with the professionalism expected of management colleagues.
• Interact with individuals outside the hotel, such as suppliers, contractors, labour relations representations and competitors.
• Have ultimate responsibility and accountability along with the Sous Chef and Head Chef for Health & Safety and Food Safety training of all department Colleagues and for the overall accident record of the department.
• Responsible for taking necessary proactive steps to reduce/eliminate Colleague accidents.

Skills And Qualifications

• High attention to detail and commitment to a luxury quality.
• A genuine passion for food and beverage with a desire to stay updated on current food trends.
• Exemplary leadership, motivational and team management abilities.
• Excellent organizational and multitasking skills.
• Strong supervisory and communication skills with the ability to inspire and motivate a team.
• A team player with a positive, proactive approach and a "Yes, Yes, Yes" mentality.
• A problem-solver who can provide on-the-spot solutions in high-pressure situations.
• Consistently on time, trustworthy, and dependable in meeting deadlines.
• Maintain composure in a busy kitchen environment while delivering exceptional results.
• Ambitious to become a Sous Chef and actively working towards succession.
• Intermediate Food Hygiene Qualification (Level 3) preferred; Food Hygiene Qualification (Level 2) is essential.
• 1-2 years' experience working in a high-profile, fast-paced kitchen within a luxury hotel or resort environment on a supervisory or management role.
• Knowledge and experience with menu development, food costing, and stock management.

WORKING CONDITIONS

• Flexibility to work shifts, including weekends and bank holidays as required.
• Physical demands such as being on the feet for long periods of time and manual handling.
• Must be able to lift up to 25 pounds and perform physical tasks related to chef’s duties.

Eligibility

Candidates must be authorised to live and work in the UK. Currently, visa sponsorship is not available for this role.

Equal Opportunity Employer

At Montcalm Collection, diversity and inclusion aren't just buzzwords. We genuinely value the unique perspectives everyone brings, regardless of gender, ethnicity, age, disability, or background. Our culture thrives on mutual respect, and we provide a workplace free from discrimination and prejudice.

Should this role resonate with your aspirations, please apply. If not shortlisted, we encourage you to explore other opportunities with us, either now or in the future.

Note: If you do not hear from us within 14 days, kindly consider your application as not shortlisted for this role.

Please note that we do not accept unsolicited CVs from agencies or headhunters. Any CVs submitted for these roles without prior agreement per role in writing from our Head of Human Resources, will be considered the property of the company and will not be subject to agency fees.