Chef de Partie, Knockderry House, Argyll and the Islands

We are looking for an energetic and experienced Chef de Partie to join our close-knit team and to assist
our Head Chef and Manager develop the business. The candidate must be interested in learning pastry.

Knockderry House is a small 4-star county house hotel in Argyll and Bute (1 hr from Glasgow and 20
mins from Helensburgh). We have consistently held 2 rosettes for the quality of our dining and have
received several awards for the quality of not only our food but our customer service. We were
awarded Fine Dining Hotel of the Year at the Scottish Hotel Awards in 2017 and were recently
awarded a Thistle Award in for Best Eating Experience in the West of Scotland.

Position Title: Chef de Partie with an interest in Pastry
Reports To: Head Chef

As a Chef De Partie (CDP) you will support the Head Chef to deliver consistently high-quality food, and the handling of deliveries to the kitchen. You will assist the Chef deliver the highest standards and consistent quality in the daily preparation. You will be expected to keep up to date with the new products, recipes and preparation techniques.

As a Chef de Partie, you will be expected to:

Food Preparation / Pastry Section

1. Take care of daily food preparation and duties across the kitchen, including the pastry section, to meet the standard and the quality set by the hotel
2. Follow the instructions and recommendations to complete the daily tasks
3. Assist the Head Chef monitoring junior chefs or commis where required.
4. Ensure that the production, preparation, and presentation of food are always of the highest quality as per instructions from the Head Chef
5. Maintain good knowledge of all menu items, their recipes, methods of production and presentation standards.
6. Advise and assist the Head Chef in the creation and production of new pastry section dishes.

Stock Management and Quality Control

1. Understand and assist with stock management and waste control.
2. Assess quality control and adhere to hotels service standards

Food Hygiene / Health and Safety / Compliance

1. Adhere to standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
2. Follow good preservation standards for the proper handling of all food products at the right temperature
3. Operate and maintain all department equipment and reporting of malfunctioning.
4. Ensure hygiene and safety standards are met and that equipment and utensils are used correctly.
5. Set an example to others for personal hygiene and cleanliness on and off duty
6. Keep uptodate with HACCP and daily, monthly reporting.

Team Spirit and Management

1. Consult daily with the head chef on the daily requirements, functions and also about any last minute events
2. Ensure effective communication between staff by maintaining a secure and friendly working environment
3. Establish and maintain effective inter-departmental working relationships
4. Carry out any other duties as required by management, this includes good timekeeping and covering for other team members when required.

To apply please send a current CV and references to beth@knockderryhouse.co.uk