< Search AgainTotal Jobs Found: 31
Chef de Partie - THE YACHTS OF SEABOURN,JOB DESCRIPTION :THE YACHTS OF SEABOURN: Chef de Partie Reports to: Executive Sous Chef Job Summary Performs basic working functions within galleys and presentation/set-up of buffets. Maintains the line’s high culinary standard. Position supervised: Demi Chef de Partie (DCDP) and Commis de Cuisine (Commis). Essential Functions Ensure that each DCDP and Commis understands his/her portion of the menu, including the recipes and presentation, which are required. Active participation on food preparation and pesentation. Maintain USPH/UKPH standard, which includes follow up of proper food handling, storage, cleaning and personal hygiene procedures. Reports defective galley equipment to ensure that food production and food service is not interrupted. Follows proper utilisation procedures of food leftovers and recycles them in the best possible and safest way. Maintains timely preparation, final cooking and garnishing of menu items, including buffet preparation. Maintains pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS). Secondary Functions Ensure that yield and portion control measurements are followed as per company standards. Setting-up of breakfast, luncheon, and dinner service lines and to ensure that menu items are re-supplied as necessary. Ensures that waste control, low grocery breakage and garbage separation is followed. Job Requirements · Knowledge of basic food preparation, presentation and preservation · Basic knowledge of Public Health and Sanitation regulations and procedures · Formal degree in food management from a recognised International culinary institution · Proof of continuing education translated in certificates or letter of participation in specialised courses · Basic command of English language · Ability to train and motivate subordinates · Ability to innovate and foster creativity · Ability to organise and complete work in accordance to deadlines Advised Uniform requirements These items are to be supplied by the individual for which the company will pay a bonus of USD$75 per month 10 Chefs Jackets 6 Checks (Trousers or Pants) 8 Aprons 4 Neckties 2 pairs of working safety shoes. Please visit The Yachts of Seabourn website at: http://www.www.seabourncareers.com Salary: USD $ 2700 per month worked; Contact: ; Telephone: ; E-Mail: seabourn.jobs@seabourn.co.uk 
CHEF DE PARTIE - CUNARD,Job Description: Cunard represent a fleet of the most luxurious ships afloat, which have, and continue to, win many awards from the Hotel & Tourism Industry. Travel the World to exciting destinations whilst providing 5 star plus service and care to our discerning guests. Our teams of dedicated professionals onboard our ships do this everyday, providing excellent service and meeting the many challenges that arise whilst traveling around the world. Whilst offering competitive wages and excellent promotional opportunities, we are seeking experienced professionals or are looking for a challenging yet rewarding career. Principal Functions: To provide and maintain high service and customer care standards to our guests onboard. As a member of the ships crew you will also be required to hold a position of responsibility within the ships emergency plan. (Training for your emergency duty will be given). Requirements: Minimum Age 23 Must hold a Chefs diploma from a recognised institution. Must have at least four years full time experience in at least two five star establishments catering to an international clientele. At least one out of the four years must be experience as Chef de Partie. Must have good command of the English language both written and spoken. Have a pleasant, positive and outgoing personality combined with a desire to succeed Salary: ; Contact: ; Telephone: 023 80 655709; E-Mail: onboardcareers@cunard.co.uk 
Chef De Partie - Various,Chef de Partie - Ski Season 2009-2010: Our Chef de Partie's are accountable to the Head Chef and responsible for a particular section within the kitchen, ie. pastry, meats, sauce. The job involves all aspects of helping run a kitchen such as ensuring all meals are cooked to the required Mark Warner standards, Health and Hygeine records are correctly maintained and the necessary support is given to the other sections as/when required. The brigade of chefs you will be working with varies depending on the size of the hotel, with a minimum of 3 chefs and a maximum brigade of 11, plus the kitchen porters within each hotel. We actively encourage development and progression during each season and there is always opportunity to work your way up through consecutive seasons. You will find that many of our Head Chefs have worked their way up in this way. Requirements: As Chef de Partie, you will be ideally professionally qualified with relevant work experience, preferably within an ALC environment. Please note the Basic Food Hygiene Certificate is essential. Chef de Partie Requirements: You will ideally be professionally qualified, with experience within an A La Carte environment. Please note the Basic Food Hygeine Certificate is essential. The Package: In addition to a fun and rewarding season in a great location we offer an excellent package including: *Use of watersports and activity facilities (summer) *Season's lift pass and ski / boot hire (winter) *Accommodation *All meals *Travel to and from resort *Medical insurance *Uniform *Discounted drinks *Weekly wage (starting from £50 net per week). We offer you the opportunity to learn or improve your ability in waterskiing, wakeboarding, sailing, windsurfing, kitesurfing, tennis, scuba diving or snow boarding and skiing. Working for Mark Warner is a great opportunity to meet new, like minded people and gain valuable life skills. You may discover you enjoy the lifestyle so much, you want to follow a career with us. If you prove yourself, we offer excellent opportunities for progression and development. Please send your CV to the contact e-mail or apply online. You MUST HAVE and EU/UK passport and permanent UK bank account, NI number and UK address to be considered. REF: wcdp081; Salary: Monthly Wage - Accommodation/food/ski pass included; Contact: Lesley Crook; Telephone: 0871 703 3955; E-Mail: recruitment@markwarner.co.uk chef de partie - clows top,working as part of a team in a country pub with a restaurant. All food is homemade and locally sourced. Salary: tbc; Contact: Mike or Charlie; Telephone: 01299832242; E-Mail: thecolliersarms@aol.com 
Chef de Partie - Newcastle,Job Description The Chef de Partie must be responsible for producing all items of a culinary nature to the standard required as laid down by the Executive Head Chef. the Chef de Partie must also be able to work in a supportive manner to the person required for a relevant section. Requirements The Chef de Partie is required to follow the high company standards in terms of appearance and personal hygiene. The Chef de Partie must be a highly self motivated character who is enthusiastic towards food service and the production of it. It is also required that the Chef de Partie be organised in their work and be able to handle themselves in a high pressure, fast paced environment. The Chef de Partie must also have attained an NVQ up to level 2 for this position and have experience working in a similar role. Responsibilities The main responsibilities of the Chef de Partie are as listed below with the most important responsibility listed at the top. All training and orientation into the company is provided upon starting with the business. Principal Accountabilities - Chef de Partie * To supply the highest possible levels of customer care and service whether in the public eye or in the back of house areas. * To ensure correct preparation of mis en place according to the daily requirements * To adhere to all quality control, stock control and portion controls as directed by the Executive Head Chef. * To ensure and maintain the quality of food production within your section to the standards of the hotel * To be responsible for the training of Commis Chefs working on your section with you * To ensure adequate stocks and stores are available to meet daily requirements and that they are correctly stored within the kitchen * To maintain a high standard of discipline within the section * To ensure that the standards of hygiene and cleanliness within the section are in line with company policy. * To attend all meetings and training courses as required * To become fully aware of the: Accident Reporting Procedure, Maintenance Fault Reporting Procedure, Fire Policy for your Department Benefits Package Marriott is a great place to work, not only because of the exciting opportunities and friendly work environment, but also because of our impressive benefits package. This includes ongoing career development and training, uniforms and meals are provided, one week each year dedicated to all employees, rewards and recognition for good performance and long service recognition. Outside of work we also offer several tempting benefits such as limited free stays at UK Marriott hotels each year, discount at Marriott hotels worldwide, an excellent pension plan and much much more. Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI1778; Salary: ; Contact: Gosforth Park Marriott ; Telephone: ; E-Mail:
Chef de Partie - Peterborough,Job Description You choose where you want to go, how you want to GROW, and we help make it happen. Expect opportunities to learn new skills, co-workers who share your enthusiasm, and recognition that REWARDS your success. If this is how you want to LIVE – challenged and supported to reach your own personal goals – you want to be at Marriott, where life just keeps getting better. · Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times. · Opens and closes kitchen shifts and ensures completion of assigned duties. · Maintains food handling and hygiene standards. · Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. · Purchases appropriate supplies and manages food and supply inventories according to budget. · Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. · Understands and implements Marriott's 70 Essential point checklist Standards. · Develops cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary. · Communicates areas in need of attention to staff and follows up to ensure follow through. · Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures. · Understands and complies with loss prevention policies and procedures. · Adheres to all standards, policies, and procedures (Brand Standards SOPs, LSOPs, etc.). · To react in areas that require immediate attention and ensuring that all food is always presented to the highest possible standards · To be aware of the duties of all shifts to cover for other associates if necessary · To be aware of the menu for each service and to be able to knowledgeably explain the major ingredients and preparation methods for each item to be served · Suggest ideas for improving food production and presentation. Gain management support as needed to act upon these suggestions. · To assist and enforce compliance with Health and Safety e.g. COSHH & Risk Assessments · Requirements · Flexible and adaptable in line with business needs · Excellent Communication Skills · Strong customer and associate relation skills · To have an eye for detail with strong organizational skills · To be able to work in an effective and efficient manner without supervision · To be honest trustworthy, tolerant and punctual at all times · To be clean, smart and presentable at all times · Knowledge of governmental regulations and safety standards · To have excellent standards of hygiene at all times · Knowledge of overall hotel operations as they affect department · Knowledge of kitchen operational procedures · Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures · Knowledge of basic hygiene requirements and food handling safety standards · Strong problem-solving skills · Knowledge of overall hotel operations as they relate to the kitchen · Good communication skills (verbal, listening, writing) · Strong organization skills · Knowledge of purchasing, inventory controls, supplies and equipment · Knowledge of governmental regulations and safety standards Responsibilities Guest Satisfaction · Sets a positive example for guest relations. · Understands the impact Kitchen Services has on the overall success of a guests stay and manages activities to maximize customer satisfaction. · Address guest concerns, requests, or issues either individually or by enlisting the help of others (i.e., management and Supervisors) · To have a high level of guest impact and actively work towards maintaining and achieving your departmental GSS scores by dealing with customer queries and complaints, investigating the cause and solving the problem immediately · Collaborate with management to develop and carryout ideas and procedures to continuously improve department performance around GSS scores Human Resources · Collaborate with management to recognize and celebrate performance contributions (e.g., department-specific recognition programs) · Collaborate with management to develop and carry-out ideas and procedures to continuously improve department performance around AOS scores · Participate in Guarantee of Fair Treatment process · To attend all departmental meetings, shift meetings and any training sessions whether they are internal or external as requested. · Establishes and maintains open, collaborative relationships with all associates. Financial Management · Understands the impact of department's operation on the overall hotel financial goals. · Ensure that all necessary measures are taken for the security of monies, floats, keys and safety deposits and ensure that all stocks are accounted for at all times Other · To carry out any other duties as may be required to ensure the hotel operations are properly maintained to provide total guest satisfaction · Performs other related duties as assigned by management to meet Business needs · Complies with Marriott International Hotels Limited Regional Office policies and procedures. · Working hours as required to do your job but normally not less than your contracted hours. Benefits Package Uniform Provide Discounted use of the Leisure Club Excellent discouts within the Marriott Group Hotels Worldwide Discount on Food and Drink Free Parking Meals on Duty Excellent Training Opportunities Various Discounts on Leisure, healthcare and insurance Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI0319; Salary: ; Contact: Peterborough Marriott ; Telephone: ; E-Mail:
Chef De Partie - Various,Chef de Partie - Ski Season 2009-2010: Our Chef de Partie's are accountable to the Head Chef and responsible for a particular section within the kitchen, ie. pastry, meats, sauce. The job involves all aspects of helping run a kitchen such as ensuring all meals are cooked to the required Mark Warner standards, Health and Hygeine records are correctly maintained and the necessary support is given to the other sections as/when required. The brigade of chefs you will be working with varies depending on the size of the hotel, with a minimum of 3 chefs and a maximum brigade of 11, plus the kitchen porters within each hotel. We actively encourage development and progression during each season and there is always opportunity to work your way up through consecutive seasons. You will find that many of our Head Chefs have worked their way up in this way. Requirements: As Chef de Partie, you will be ideally professionally qualified with relevant work experience, preferably within an ALC environment. Please note the Basic Food Hygiene Certificate is essential. Chef de Partie Requirements: You will ideally be professionally qualified, with experience within an A La Carte environment. Please note the Basic Food Hygeine Certificate is essential. The Package: In addition to a fun and rewarding season in a great location we offer an excellent package including: *Use of watersports and activity facilities (summer) *Season's lift pass and ski / boot hire (winter) *Accommodation *All meals *Travel to and from resort *Medical insurance *Uniform *Discounted drinks *Weekly wage (starting from £50 net per week). We offer you the opportunity to learn or improve your ability in waterskiing, wakeboarding, sailing, windsurfing, kitesurfing, tennis, scuba diving or snow boarding and skiing. Working for Mark Warner is a great opportunity to meet new, like minded people and gain valuable life skills. You may discover you enjoy the lifestyle so much, you want to follow a career with us. If you prove yourself, we offer excellent opportunities for progression and development. Please send your CV to the contact e-mail or apply online. You MUST HAVE and EU/UK passport and permanent UK bank account, NI number and UK address to be considered. REF: wcdp081; Salary: Monthly Wage - Accommodation/food/ski pass included; Contact: Lesley Crook; Telephone: 0871 703 3955; E-Mail: recruitment@markwarner.co.uk
Chef De Partie - Various,Chef de Partie - Ski Season 2009-2010: Our Chef de Partie's are accountable to the Head Chef and responsible for a particular section within the kitchen, ie. pastry, meats, sauce. The job involves all aspects of helping run a kitchen such as ensuring all meals are cooked to the required Mark Warner standards, Health and Hygeine records are correctly maintained and the necessary support is given to the other sections as/when required. The brigade of chefs you will be working with varies depending on the size of the hotel, with a minimum of 3 chefs and a maximum brigade of 11, plus the kitchen porters within each hotel. We actively encourage development and progression during each season and there is always opportunity to work your way up through consecutive seasons. You will find that many of our Head Chefs have worked their way up in this way. Requirements: As Chef de Partie, you will be ideally professionally qualified with relevant work experience, preferably within an ALC environment. Please note the Basic Food Hygiene Certificate is essential. Chef de Partie Requirements: You will ideally be professionally qualified, with experience within an A La Carte environment. Please note the Basic Food Hygeine Certificate is essential. The Package: In addition to a fun and rewarding season in a great location we offer an excellent package including: *Use of watersports and activity facilities (summer) *Season's lift pass and ski / boot hire (winter) *Accommodation *All meals *Travel to and from resort *Medical insurance *Uniform *Discounted drinks *Weekly wage (starting from £50 net per week). We offer you the opportunity to learn or improve your ability in waterskiing, wakeboarding, sailing, windsurfing, kitesurfing, tennis, scuba diving or snow boarding and skiing. Working for Mark Warner is a great opportunity to meet new, like minded people and gain valuable life skills. You may discover you enjoy the lifestyle so much, you want to follow a career with us. If you prove yourself, we offer excellent opportunities for progression and development. Please send your CV to the contact e-mail or apply online. You MUST HAVE and EU/UK passport and permanent UK bank account, NI number and UK address to be considered. REF: wcdp081; Salary: Monthly Wage - Accommodation/food/ski pass included; Contact: Lesley Crook; Telephone: 0871 703 3955; E-Mail: recruitment@markwarner.co.uk
Chef de Partie - Derby,Job Description A career with Marriott is more than a job. It’s a future. You choose where you want to go, how you want to GROW, and we help make it happen. Expect opportunities to learn new skills, coworkers who share your enthusiasm, and recognition that REWARDS your success. If this is how you want to LIVE – challenged and supported to reach your own personal goals – you want to be at Marriott, where life just keeps getting better. Are you looking to develop your career within the kitchen? Do you want to learn new skills and develop your existing ones? We are looking to hire a Chef De Partie to join our brigade within the kitchen. This is a unique opportunity to begin a career within a renowned Marriott hotel with a reputation of developing the careers of many chefs within a leading international company. visit www.marriottbreadsallpriory.co.uk for further information on the hotel Requirements Experience: Previous experience of food service in a similar style of operation preferred but not essential Skills and Knowledge: Strong Communication skills (verbal, listening, writing) Pro-active and reliable Able to work alone and within a team Flexible hours in line with business needs Must be well presented and have excellent personal hygiene Responsibilities Ensure that you have full product knowledge of all menu items and their service. Supplying the highest possible levels of customer care and service whether in the public or in the Heart of the House. To assist the Executive Chef and Senior Sous Chef in the organisation and controlling of all kitchen operations. To assist the Executive Chef and Senior Sous Chef in controlling all goods going out of the kitchen and purchases coming in. To be capable of taking charge of any section in the kitchen and running it competently. To be responsible for training the commis chefs put on a particular section with them. To assist the Executive Chef/Senior Sous Chef in menu compilation To ensure the kitchen is clean and tidy at all times. To be capable of preparing dishes with a minimum of wastage. To be fully aware of the Accident Reporting Procedure. Maintenance Fault Procedure and Fire Policy. To understand how the hotel Health and Safety Policy affects your department and how it links in with the rest of the hotel. To respond and act upon any reasonable request by Senior Management. Benefits Package Even more reasons why you should come and work for the Breadsall Priory Marriott Hotel Benefits Uniform provided Meals whilst on duty FreeCar Parking We will reward you if you Recommend A Friend Numerous discounts with your Marriott Discount Card Discounted rates at Marriott hotels for you, family and friends Discounted use of the hotel Leisure Club and Golf Courses Life cover of one times your basic annual salary Marriott Pension Plan Loyalty & service are recognised with Long Service Recognition Career Development and Training Performance Related Pay and many, many more local and national benefits Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI0008-57; Salary: ; Contact: Breadsall Priory Marriott & Country Club ; Telephone: ; E-Mail:
Chef de Partie - Durham,Job Description Working in a 4 star city centre hotel, you will be part of a team who provides food for 2 restaurants, lounge and private functions. You will be accountable for the overall success of the daily kitchen operations and exhibit culinary talents by personally performing tasks while leading the junior members of the team. You will continually work towards improving guest and associate satisfaction while adhering to the operating budget. Requirements You will ensure compliance with food handling procedures, and follow the guidelines on storing and temperature of all food products. You will be knowledgeable and ensure safety standards are adhered to at all times. Brand standards will be followed to ensure full compliance of all food served from the kitchen. You will be required to follow the budget guidelines as needed to assist the financial management of the department and understand the impact of departments operation on the overall hotel financial goals and objectives. You will assist in the supervision, training and development of all junior staff. You will possess NVQ Level 2/3 and relevant previous experience. Responsibilities You must have the ability to work unsupervised and adhere to all quality and portion control, ensuring adequate stocks and stores are available to meet the daily requirements. Benefits Package In Marriott we openly acknowledge that our associates are our greatest asset. We want you to enjoy working with us, both whilst you are at your place of work and also when you are away from work and enjoying your leisure. Benefits and discounts are available upon successful completion of your 3 month probationary period, which you can enjoy with your friends and family too! Workplace benefits: 1. Career development and training 2. Performance related pay 3. Learning Agreements 4. Meals at Work 5. Uniforms 6. Recognition Awards 7. Recommend a Friend 8. Associate Appreciation Week 9. Long Service Recognition 10. Marriott Discount Card 11. Friends and Family Rate 12. Associate Leisure 13. Life Assurance 14. Pension Please apply for this position via our website by clicking on the following link: https://www3.i-grasp.com/fe/tpl_marriott01.asp?newms=se REF: UKI1710; Salary: ; Contact: Durham Royal County Marriott ; Telephone: ; E-Mail: Prev ::: Next ::: |
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