Chef de Partie
Position
Chef de PartieLocations
Manchester Conference Centre, City CentreBenefits
Description
MANCHESTER CONFERENCE CENTRE & DAYS HOTEL
Job Title: Chef De Partie
Responsible to: Head Chef
Main Purpose:
To prepare foodstuffs and assist with food production for various food services as agreed with the senior chef on duty;
Also to develop and implement effectively dishes, recipes and menus for particular dietary needs.
Specific Responsibilities:
Prepares foodstuffs for food production to the hygiene and quality specification agreed within the kitchen team. Continually develops the range of vegetarian and other dietary dishes and records standards in a recipe file; agrees implementation of their standard use with the Sous Chef.
Assists with the food production for carvery, banqueting and buffets to the standard specifications agreed within the kitchen team.
Cooks to order the Hotel Guests menu (a la carte) consistently to the specified standard, as agreed with the kitchen team. Produces cook to order bar food, as and when required
Checks food temperatures ensuring safe service temperatures are achieved.
Observes food safety practices throughout daily preparation and production duties, according to the HACCP system adopted by the conference centre
OCCASIONAL DUTIES
To undertake Sous Chef duties in their absence for agreed regular periods, covering all kitchen service.
Additional Basic Food Hygiene certification is a prerequisite before engagement
Intermediate Food Hygiene is to be taken within six months of engagement
Application Details
Anna Edwards
The Place
Ducie Street
Manchester
M1 2TP
Tel: 0161 233 2930
Fax: 0164 233 2931
Email: annae@opalgroup.com
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