Chef de Partie - Hot Section
Key Responsibilities:
Section Management: Oversee and fully prepare your assigned kitchen station for smooth service.
Food Quality & Presentation: Cook and present dishes to strict IHG recipe standards and specifications.
Team Supervision: Guide, motivate, and provide on-the-job training to Commis and junior cooks.
Hygiene & Safety: Maintain top-tier cleanliness, following HACCP standards and proper stock rotation (FIFO).
Cost & Stock Control: Manage daily ordering for your section and minimize food waste to meet cost targets.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
