Role: Hotel Breakfast/Deli Chef De Partie
Location: Cumbria, UK
Salary: £27,200-£30,300

Achieve Hospitality are delighted to be working with our fantastic with their search for a Breakfast / Deli Chef de Partie.

The Role:
We are seeking a Chef de Partie to assist in managing the breakfast service at our clients hotel and contribute to the evolving Spa Deli menu under the guidance of the hotels Executive Chef.

As a Chef de Partie for breakfast and the deli, you will be integral to our dynamic kitchen environment. Your main goal will be to enhance guests’ dining experience by consistently producing high-quality culinary dishes that align with our kitchen management’s standards. You will be responsible for preparing a variety of food items and meal components for both the Hotel and Spa Deli, working closely with our management team to ensure smooth kitchen operations and create unforgettable dining experiences for guests. This is an exciting opportunity to be involved in the development of a new Spa Deli offering.

Role Requirements:

• Deliver high-quality food while maintaining consistent service and product standards, covering breakfast service at the Hotel and lunch offerings at the Spa Deli.
• Execute various tasks including menu preparation, mise en place, inventory documentation, and order preparation.
• Follow set recipes and specifications to ensure product consistency.
• Contribute to cost control through proper food maintenance and storage, stocking, and sanitation operations, promptly reporting any risks to your line manager.
• Participate in meal arrangement preparation and planning, ensuring all kitchen tasks are carried out efficiently.
• Monitor and accurately record inventory, ordering fresh supplies as needed.
• Maintain hygiene standards at all times.
• Adhere to cleanliness and safety regulations.
• Embrace the exciting opportunity to be part of our developing Spa Deli offering.

Ideal Candidate:
You should have a passion for food and a desire to create innovative, high-quality dishes. It is the responsibility of kitchens to provide a diverse range of food that encourages guests to return to the restaurant repeatedly.