Chef de Partie - Staff Restaurant

The Canteen Chef is a key member of the hotels culinary team responsible for delivering high-quality nutritious meals to the hotels staff on a daily basis. This role plays a vital part in supporting employee wellbeing morale and performance by providing a consistently excellent dining experience behind the scenes.

You will design and execute rotating menus that accommodate diverse dietary needs and reflect both creativity and nutritional balance. You will also be expected to manage food preparation and production for up to 150 staff meals per day maintain food safety and hygiene standards control costs and ensure operational efficiency within the staff dining kitchen.

Working closely with the Executive Chef and kitchen management the Canteen Chef ensures the back-of-house dining service aligns with the hotels standards of excellence while running independently from guest services.

RESPONSIBILITIES

• Plan prepare and cook daily staff meals for approximately 150 team members ensuring variety nutritional balance and high standards of taste and presentation.
• Develop rotating weekly menus that cater to dietary requirements (vegetarian vegan gluten-free etc.) and provide healthy energizing options.
• Monitor food cost portion control and minimize waste to align with budgetary targets.
• Oversee the cleanliness organization and hygiene standards of the canteen kitchen ensuring compliance with HACCP and food safety regulations.
• Manage ordering and stock control of ingredients through approved suppliers ensuring availability of fresh quality produce.
• Supervise any kitchen porters or support staff assigned to the canteen area ensuring tasks are completed efficiently.
• Ensure meals are served on time especially during peak service periods (e.g. lunch breaks shift changes).
• Liaise with the Executive Chef and HR regarding special events staff feedback and meal satisfaction surveys to improve offerings.
• Maintain accurate records related to health inspections temperature checks and cleaning schedules.
• Support sustainability goals by promoting environmentally friendly kitchen practices including proper waste segregation and responsible sourcing.

Qualifications :

• 1 years of Chef de Partie experience in a similar environment
• Passion for culinary excellence and attention to detail
• Strong leadership interpersonal and communication skills
• High level of integrity discipline and vision
• Ability to take initiative and drive results in a hands-on manner

Additional Information :

Discover a world of unparalleled perks tailored just for you:

• Competitive compensation package including service charge and annual bonus of 1.30000 per year.
• Employee Benefit Card Discounted rates at Accor properties worldwide.
• Free Stays in the UK or Ireland (4 nights/year) Create unforgettable memories with your loved ones.
• Sofitel Experience Enjoy a luxurious night at our hotel complete with a delightful breakfast.
• Complimentary Meals While on Duty.
• Special Rates in F&B Rooms & Spa Treat yourself to luxury at unbeatable prices.
• Be Part of the Largest Hospitality Group in Europe.
• Exceptional Training and Development Opportunities through Apprenticeship Program.
• Global Growth Opportunities.
• Employee Assistance Program with 24/7 GP Access Your well-being is our priority.
• Make a Difference with Corporate Social Responsibility and be a part of positive change.
• Social Events and Activities.

Bring passion and dedication to excellence and we will recognise your contribution with a variety of benefits rewards and development opportunities. We also offer a range of wellbeing initiatives including apps with content to help you feel at your best. Join us and you can thrive as an individual as well as being part of a supportive and inclusive team.

Let your passion shine visit 

Remote Work :

No

Employment Type :

Full-time