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3147 vacancies


Working time
Manager (team leader)
Fixed term contract




Education level

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Job Offer - Senior Chef De Partie - Mercure Cardiff Holland House Hotel and Spa - AccorHotels Jobs

Mercure

09/02/2018

Senior Chef De Partie

Job Reference 279670 Profession Kitchen | Chef de partie (m/f)

Hotel or Entity Mercure Cardiff Holland House Hotel and Spa Managed hotel

City
Cardiff
State
Wales
Country
United Kingdom 
Mercure Cardiff Holland House Hotel and Spa The 4-star Mercure Cardiff Holland House Hotel and Spa is a modern hotel situated in the vibrant capital city of Wales, Cardiff, with 165 bedrooms and excellent transport links by road, rail or air. All of the sights and attractions of Cardiff are within walking distance such as the iconic Principality Stadium and Cardiff Castle. It's 15 fully equipped meeting rooms can accommodate up to 700 guests, making the property the biggest hotel conference facilities in Cardiff.

There is an on-site leisure and spa facility boasting a full equipped gym, 18m heated swimming pool, steam room, sauna and whirlpool. In addition to this, 12 treatment rooms, Relaxation Room and Spa Dining Room.
Discover the hotel

Contract

Job Level Job
Fixed-term contract: No
Status Full Time
Anticipated Start Date 09-02-2018
Gross annual salary : 20000 GBP

Contact

Dominic Powell
h6622-kc@accor.com
02920435121

Skills

Level of Education
Others
Areas of study
Cooking
Professional experiences
1 to 2 years
Languages essential
English (Fluent)

Key tasks

Overview of duties
"• Helps provide smooth running services and a high standard of production by managing his/her section
• Works autonomously to produce dishes in compliance with cooking instructions
• Supervises the commis chefs' work
• Is responsible for the organisation, coordination and service for one area of the kitchen"
Main responsibilities
Professional techniques / Production
"• Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
• Ensures that dishes are well presented, of a high standard and at the right temperature
• Delivers dishes in good time to suit guests' wishes
• Depending on the hotel, may be asked to receive deliveries, check and store merchandise
• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests"
Team management
"• Leads the team under his/her responsibility and creates a good working atmosphere
• Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
• Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation
• Trains commis chefs, apprentices and interns to a high standard "
Management and administration
"• Is actively involved in meeting the department's targets:
- by following the cooking instructions to the letter
- by avoiding waste and loss of food items
- by respecting the procedures and internal audits applicable in the hote
• Helps conduct inventories
• Helps manage stocks of equipment by avoiding breakages"
Hygiene / Personal safety / Environment
"• Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the ""Environment Charter"" (saving energy, recycling, sorting waste etc)"

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.