To be discussed during interview stage
Chef de Partie ***The Twelve Apostles Hotel and Spa***
Incredible benefits
We are looking for a passionate and skilled Chef de Partie to join our culinary team. This full-time position reports to the Executive Chef offering the chance to make a real impact in delivering unforgettable dining experiences in a luxury setting.
Organisational Positioning:
- Department:Kitchen
- Reporting to:Executive Chef
- Location:The Twelve Apostles Hotel Premises
Minimum Experience or Qualification:
- Diploma in Food Preparation and Culinary Arts
- Must have at least 2 years’ experience in a 5* Hotel or Fine Dining Establishment
- Good knife skills
- Neat with high regard for personal hygiene and presentation
- Solid English verbal communication skills
- Understanding and application of basic math calculations
- Able to work flexible hours,weekends and holidays with a long cycle of consecutive work days
Key Responsibilities as a Chef de Partie:
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Deliver exceptional dining experiences for guests,ensuring dishes are of the highest quality.
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Work closely with the Head Chef in planning menus and preparing food.
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Follow recipes and presentation standards consistently and precisely.
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Maintain portion control and minimise waste to uphold profitability and sustainability goals.
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Monitor food stock levels and ensure product quality aligns with hotel standards and occupancy.
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Supervise and support junior chefs and kitchen porters in their daily tasks.
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Mentor team members on Red Carnation culinary standards and creative presentation techniques.
What are we looking for?
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Proven experience working as a Chef de Partie or in a similar role or a luxury hospitality setting.
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A genuine passion for food and presentation,with a strong eye for detail and a commitment to excellence in every dish.
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A strong understanding of food safety,hygiene,and allergen procedures,with relevant certifications being an advantage.
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Excellent organisational and time management skills,ensuring service runs smoothly even during busy periods.
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The ability to lead and mentor junior kitchen staff,supporting the development of a collaborative and motivated kitchen team.
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A proactive and adaptable approach,with the flexibility to meet the changing needs of the business and team.
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The ability to stay calm under pressure,showing resilience and a positive attitude in a dynamic environment.
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Section stock levels are correct and where required requisitioned in accordance with SOP
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Mise en place requirements are planned,actioned and handed over in accordance with SOP
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All food prepared is done in accordance with recipes an RCH standards
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Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
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Section’s WIF Stock is cleaned,organised,labelled and rotated in accordance with SOP
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To communicate any challenges re. equipment,food and staff to the chef on duty as soon as it becomes known
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Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
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Ensure that fridge temperatures are monitored and reported daily
What’s in it for you?
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Professional,award winning learning and development opportunities from day one.
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Eligible employees will receive one-third of their salary during parental leave. Permanent employees qualify for this benefit after completing one year of service and may apply twice within a five-year period.
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Discounted accommodation rates at Red Carnation Hotels worldwide.
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Two paid volunteering days each year,because we care about our community.
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Access to immediate Employee Assistance Programme,because we care about our employees.
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Vibrant hotel recognition events every month and hotel-based incentives (Employee of the Month / Manager of the Quarter).
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Social and team building events per hotel.
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1 Meal Per shift.
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Complimentary uniform and dry-cleaning services.
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Complimentary staff transport services
