Hospitality Career E-Mag: Demi Chef de Partie

Hotel Name or entity Mercure Bristol Holland House

City
Bristol Area
State
South West (England)
Country
United Kingdom

Mercure Bristol Holland House Mercure unites hotels that are all different but with common characteristics: professionals of passionate hospitality, the atmosphere of charmed places, a standard of quality guaranteed by a brand with international renown.
See hotel description
Contract
Job Level Employee
Status Full Time
Anticipated Start Date ASAP
Salary - Wage Competative
Contact

Gita Bonomi

0117 9689900

Key tasks
DEMI CHEF DE PARTIE – MERCURE HOLLAND HOUSE BRISTOL,

At Mercure we offer a wealth of diversity across the globe as part of a major brand. With over 750 hotels in 49 different countries, the largest of all the Accor Hospitality brands, the Mercure brand is one that is recognised worldwide. Each of our hotels is furnished and designed with the utmost respect for its own unique style, local flavour and individual flair. Our employees are passionate about their business and enjoy sharing and displaying knowledge with their guests, making people feel special, and getting details right all with a simple sophistication.

We are currently recruiting a DEMI CHEF DE PARTIE to join our team.

Duties include:
• Ensure that a high standard of preparations and presentation is achieved before any dish leaves the kitchen.
•Make sure and checks that all mis-en-place is up to date and liaise with other sections with their mis-en-place and wastage.
•Check kitchen beverage stock and control on a daily basis.
•Oversees staff on the section, training on the job, and ensure that the section runs smoothly and efficiently.
•Delegate staff in their duties and keep up standards in health, safety and hygiene.
•Is generally alert for opportunities to improve the profitability of the section.
•Reports and defective machinery or equipment immediately to the Head Chef
•Be constantly aware of new ideas and create new dishes in the F & B outlets.
•Ensure that all food items are date stamped.
•Maintain a high standard of discipline to reduce waste and accidents. Report all faults, errors, complaints and compliments to the Senior Chef on duty.
•To adhere to all the company's procedure on health, safety and hygiene.
•To attend any internal or external courses that management may deem beneficial.
•To be alive to new ideas and systems which could benefit the department of hotel
•Attend departmental meetings.

Spotlight on Personality;
- Guest orientated and service minded.
- Proactive and Decisive.
- Ability to remain calm whilst working under pressure.
- Good Financial Management.
- Good level of spoken English.
- Excellent interpersonal skills.
- Listening and communication skills.
- Thorough and well organised.
- Attention to detail and quality.

Source

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