Something spectacular, just 40 minutes from central London. The Grove, voted Best Leisure Hotel (Condé Nast Traveller Gold List 2008), is a 5 star luxury hotel, world class spa and 18 hole championship golf course. With 227 guest rooms and suites, three distinctive restaurants and bars and grade II listed mansion, the property is set in 300 acres on the former estate of the Earls of Clarendon in Chandler's Cross, Hertfordshire.
The team responsible for delivering The Grove's trademark event catering are seeking a demi chef to assist them in preparing and sending fabulous food for all manner of events. Huge marquees to intimate meetings; weddings to anniversaries; Christmas joiner parties to Summer barbeques... The private dining options here at The Grove are endless. This therefore represents an opportunity to develop your career and gain exposure to a range of cuisines and styles amongst a busy but experienced team.
JOB TITLE: Demi Chef de Partie
REPORTING TO: Head Chef
JOB PURPOSE: To prepare food to the highest standard and exceed guest expectations
ACCOUNTABILITIES:
1. To follow portion controlled recipes, and garnish requirements as necessary
2. To minimise and advise of accumulated daily wastage to be recorded
3. To liase with all kitchen staff with-in the area to ensure a correct and professional operation is conducted with-in all outlet
4. To ensure that all perishable items are stored quickly and efficiently thus avoiding unnecessary quantities being held within the kitchen areas, always ensuring complete utilisation of all items made within the minimal wastage as possible
5. To enforce the high standard of hygiene and sanitation in all food-related outlets.
6. To assist when asked by the Executive Chef office to work in various other outlets such as banqueting and the production kitchen, during hours other then the scheduled training hours of the business.
7. At the end of the working day to ensure all areas and sections have been cleared correctly
8. Ensure that all accidents are recorded correctly and to the required standard
9. To ensure all advanced food preparation is completed conforming to set standards and recipes
10. In an A La Carte situation to be aware and ensuring the timing set by the pass for the service of individual orders, ensuring service runs smoothly and that the guests receive total satisfaction
11. To be aware of menu's daily specials, vegetarian items, and banqueting function passed on to you by a senior member of the team.
12. To ensure that all items are labelled, dated and rotated.
PERSON SPECIFICATION
Essential:
Good communication skills - verbal and written
C&G 706/1&2 or NVQ equivalent
Cooking and Hotplate service skills
HACCPS awareness
Intermediate Food Hygiene Cert.
Departmental training experience
Mentoring/counselling/tutoring experience
Strong leadership and teamwork skills
Problem solving ability
The desire and tenacity to adhere to procedures
Customer service appreciation and awareness
Good telephone techniques
Assertiveness
Planning and Time Management awareness
Decision making skills
A flexible attitude to working hours
Desirable:
Appropriate previous experience
TS1 trainer
