Chef de Partie, Ednam House Hotel, Borders

Posted on October 8, 2021 | Start date October 9, 2021

Salary:£25,000 - £26,000 per annum depending on experience paid monthly plus tips. In return for your dedication to delivering high quality service and standards, we offer training, development and progression opportunities in addition to other benefits such as hotel discounts and uniforms. 4/5 days from 7 days Flexible working 28 days’ holiday pro rata Auto enrolment pension Complimentary afternoon tea for two – and every year of service Complimentary lunch or dinner for two – and every year of service One-night complimentary B&B – and every year of service (in a Robert Parker Collection Hotel) 50% discount on food and beverage purchases 20% discount on published spa treatments and products (in a Robert Parker Collection Hotel) Staff discount card on B&B and DBB stays Free parking on-site Staff meals while on duty Gratuities
Hours:45 per week
Days:4/5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 10 - 30; Dinner: 20 - 40; Breakfast: to 60; Functions: Up to 160
Food type:Bar meals 1 AA a la carte - all made fresh on the premises
Full-time chefs:5 plus kitchen porters
Accommodation:Accommodation is available in shared staff flat, TV, kitchen and shared lounge - no charge
Job description:

Ednam House is currently recruiting for a Chef de Partie. Reporting into the Head Chef the main duties of the role will involve the daily operation of various sections for service in the kitchen, during service periods of breakfast, lunch and dinner. As well as food preparation & service for banqueting events. Whilst complying with all relevant food safety regulations and company policies in relation to standard procedures.

We’re looking for an individual experienced in organising and prioritising the workload to ensure efficiency of service, whilst meeting the expectations of our guests. The ability to communicate effectively with other members of the kitchen and front of house team is essential to achieve and maintain our reputation as an award-winning establishment.

You will demonstrate a flair and passion in your cooking as well as having a good understanding of Hygiene and Compliance. This is a fantastic opportunity with great potential for future development.

In return, we offer a competitive package with a competitive salary, company pension, staff discounts and other benefits.

Main Purpose of Job

The Chef de Partie will contribute to the very highest standards of kitchen hygiene, food prep and presentation, therefore you must be able to demonstrate your passion for food and exceeding guest and colleague expectation. The Chef de Partie will be able to work unsupervised using your own initiative as well as working effectively as part of the overall team. You will rotate around each section and between each of the hotel kitchens. Your proven people skills will help you to encourage and motivate less experienced members of the team and your creative skills will assist the senior team in planning exciting and new menus.

Generic Key Accountabilities

1. A safe, secure and hygienic environment for customers, staff and visitors to be maintained

2. All equipment to be operated in line with trained Instructions

3. Equipment and premises to be maintained in a clean, working condition

4. Personal protective equipment to be worn / used in line with company guidelines

5. Opportunities to be taken to promote products to our customers at every opportunity

6. Prompt response to be given to the service needs expressed by customers

7. Customer satisfaction to be checked during customer’s visit to department

8. All visitors to be warmly received and their needs anticipated in an appropriate manner

9. To participate fully in reviews and meetings

10. Positive working relationships to be established and maintained with colleagues throughout the hotel

11. Company Handbook to be abided by, and employees to be aware of any changes made

12. Commitment to be displayed to training through participation, and sign off of training records

13. Full compliance and commitment to Core standards

14. Any other reasonable request made by a manager

Job Specific Accountabilities

1. Responsible for leadership on a particular section showing diligent food hygiene and stock control.

2. Shows good understanding of cooking techniques.

3. Supporting senior chefs in menu planning and dish development.

4. Set achievable tasks for junior members of the team which are measurable.

5. To lead by example and set high standards for the team.

6. Responsible for competently managing the day to day activities in a section.

7. Supporting senior chefs with health and safety, food production and food safety.

8. Developing and training of Commis Chef’s and apprentices.

9. Take shared responsibility for HACCP report system in the kitchen.

10. To clean and prepare food stuff’s in accordance with set procedures as directed by senior kitchen staff.

11. Assist in the preparation and cooking of staff meals.

12. To operate and clean equipment with due regard to safety.

13. To adhere to cleaning and maintenance schedules.

14. Control of company stock and property, ensuring correct storage of food stuffs.

15. Willingness to learn new cooking techniques and preparation styles.

16. Show a full understanding of food care and the importance of waste management.

17. To work hygienically at all times showing good fridge organisation

18. To achieve a minimum basic food hygiene certificate.

19. To understand local authority expectation

20. To support head in the delivery of food cost targets

Relevant Experience

Work and non-related work experience relevant to the job and organisation

Basic Food Hygine

Food Hygiene Level 2

1 Years’ Experience in a Commis or Demi CDP – CDP Role

Experience of working at AA Rosette Level

Bike to work scheme
Discounted or free food
Employee discount

How to apply:

Please apply to Bill Kilday, Manager with an up-to-date CV and reference details.

Work for partners:

Yes - front of house

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