Chef de Partie / Banquet Saucier

Ensure all food preparation meets standards
Prepare and present high quality food
Supervise staff
Keep all working areas clean and tidy and ensure no cross contamination
Prepare all mis-en-place for all relevant menus
Assist in positive outcomes from guest queries in a timely and efficient manner
Ensure food stuffs are of a good quality and stored correctly
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships
Sous Chef / Junior Sous Chef in the training of all staff in compliance of company procedures
Report maintenance, hygiene and hazard issues
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Be environmentally aware

A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role 
A current, valid, and relevant trade commercial cookery qualification (proof may be required) 
Strong coaching skills 
Ability and desire to motivating Team 
Excellent communication skills 
Achieved Basic Food Hygiene Certificate 
Supervisory experience 
Positive attitude 
Ability to work under pressure 
Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

Previous kitchen experience in similar role 
Intermediate Food Hygiene 
Knowledge of current food trends