Chef de Partie

Lots to do, but lots of fun

The Chef de Partie will be responsible for;

• Assisting the brigade in the smooth, safe and efficient running of the kitchen operation.
• Responsible for the  day to day running of any given section.
• Demonstrating a committed approach to the development of creative menus and service in the kitchen.
• Ensuring  the quality of food is of the exceptional standard expected when dining at the hotel
• Continually striving towards achievement and improvement 
• Ensuring  the Sous Chef  is kept aware of any relevant feedback from either the hotel guests or team.
• Assisting on other sections or help with other duties when required.
• Training and delegation of tasks to the Commis Chef and Demi CDP.
• Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels
• The cleanliness, stock control, organisation and standards of the section.