Chef De Partie

hace 4 días


Cádiz, España Accor Hotels A tiempo completo

.Company DescriptionCome and join us in bringing the Raffles experience to LondonThe Raffles name is synonymous with luxury, glamour and extraordinary adventure. Raffles London at The OWO on London's Whitehall, unites the allure and heritage of Raffles with one of the world's most historic addresses.This fine Grade II* Edwardian building has been transformed into a spectacular stage for dazzling celebrations; with fine dining, lively bars, the latest in wellness and beauty therapies, the most luxurious suites and rooms, versatile ballroom and event space. Within these much-storied walls, where legendary statesmen and women once shaped the modern world, guests are now invited to discover new and inspiring emotions and connections.At Raffles, you arrive as a guest, leave as a friend and return as family.Job DescriptionAn exceptional opportunity presents itself for an Chef de Partie to join the Food & Beverage Department at Raffles London at the OWO.Reporting into Executive Chef, you will assist Sous Chefs in the preparation and service of food ensuring that the highest standards are always maintained and to ensure that the Kitchen areas designated, equipment and utensils are always kept clean & tidy to the standards required by the Hotel.Specifically as the Chef de Partie:Using the scale, timers, probes to achieve consistency in your work.Following the methods and recipe as outlined in communication.Be environmentally conscious and work towards a low waste operation.Maintaining and running of section.Correcting stock rotation of food and ordering levels via correct channels.Involvement in production and development of dishes for all outlets, setting standards.Ensuring that the rotas are managed in a fair manner to ensure that guest/business needs are met.Monthly communication meetings are arranged and attended.Nightly briefings are held with sous chef.Employees are regularly given feedback on their performance.Maintaining and running kitchen in Sous chef's absence.Maintaining discipline in the department.Monitoring training of all members of junior kitchen staff and assessing progress.Ensuring correct storage and labelling of foodstuffs, equipment, and dry goods in all kitchen areas by responsible personnel.Additional responsibilities in absence of line manager or senior employee.Performing other duties as required or assigned including working in a different department or restaurant than usually assigned.Always able to explain services to guests, visitors, and employees.Responding promptly to the service needs of the guests, employees, and visitors.New colleagues are assisted in becoming familiar with the workplace.Who are we looking for?Excellent communication skills where a positive kitchen culture is created by strong values.Previous relevant experience as CDP or high performing Demi CDP.A creative approach to the production of high-quality food


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