Chef De Partie - EICC - Compass Group UK : Job Details

Chef De Partie - EICC

£31219.65 per annum

Role Purpose

The role of a Chef de Partie is multifaceted and pivotal to the success of the culinary operations within this dynamic setting. As a Chef de Partie, the primary responsibility is to manage a specific section of the kitchen, ensuring the timely and precise preparation of high-quality dishes. This role is essential for catering to diverse culinary needs arising from live events, conferences, and exhibitions, where large volumes of attendees expect top-notch food experiences.

The Chef de Partie collaborates closely with the Head Chef to plan menus, coordinate with other kitchen staff, and execute culinary creations that align with the unique demands of each event. Their attention to detail, organisational skills, and ability to handle high-pressure situations contribute to the seamless flow of kitchen operations during events. Additionally, they may be involved in creating specialized menus to accommodate various dietary preferences and requirements of event attendees.

In essence, the Chef de Partie plays a crucial role in delivering a memorable and gastronomically satisfying experience for participants across a diverse range of events hosted at the campus

Key Responsibilities

Menu Planning and Execution

• Collaborate with the Head Chef to plan diverse and high-quality menus tailored to the specific requirements of live events, conferences, and exhibitions.
• Ensure the timely and precise execution of menu items, maintaining consistency in taste, presentation, and quality.

Kitchen Management

• Efficiently manage the designated kitchen section, overseeing the preparation and presentation of dishes
• Maintain high standards of cleanliness, hygiene, and organization within the kitchen, adhering to food safety regulations.

Team Collaboration

• Work closely with other kitchen staff members, fostering a positive and collaborative environment.
• Coordinate activities to ensure a smooth workflow during peak times, events, and daily operations.

Event Coordination

• Adapt to the unique demands of various events, ensuring the kitchen team is well-prepared for the specific challenges each event presents.
• Demonstrate flexibility in handling high-pressure situations and last-minute adjustments, ensuring the seamless flow of culinary operations.

Specialised Menus

• Develop and create specialised menus to accommodate dietary preferences and restrictions of event attendees.
• Ensure inclusivity in culinary offerings, considering diverse tastes and requirements.

Quality Control

• Monitor and maintain the quality of ingredients, ensuring freshness and adherence to established standards.
• Conduct regular quality checks on prepared dishes to meet the Levy’s culinary excellence.

Training and Development

• Provide guidance and mentorship to junior kitchen staff, contributing to their skill development and growth within the culinary team.
• Facilitate training sessions to ensure all team members are knowledgeable about menu items and kitchen procedures.

Communication

• Effectively communicate with the Head Chef and other team members to relay important information, discuss menu changes, and address any kitchen-related concerns.
• Collaborate with front-of-house staff to ensure a cohesive and streamlined overall event experience.

Waste Management

• Implement strategies to minimise food waste and optimise kitchen efficiency, contributing to cost-effective and sustainable kitchen practices.

Continuous Improvement

• Proactively identify opportunities for process improvement within the kitchen, suggesting and implementing changes to enhance overall efficiency and quality.

PERSON SPECIFICATION:

Culinary Expertise

• Proven experience as a Chef de Partie or equivalent role with a strong culinary background.
• Demonstrated skill in preparing a diverse range of high-quality dishes.

Event Catering Experience

• Previous experience in catering for staff restaurants, live events, conferences, or exhibitions, showcasing adaptability to the unique demands of such settings.

Team Collaboration

• Excellent interpersonal skills with the ability to work effectively within a team, fostering a positive and collaborative kitchen environment.

Organisational Skills

• Strong organisational and time-management skills, capable of handling multiple tasks efficiently, particularly during peak event periods.

Adaptability

• Ability to thrive in a fast-paced environment, demonstrating flexibility and composure in handling unexpected challenges and last-minute adjustments.

Hygiene Standards

• In-depth knowledge of food safety and hygiene regulations, ensuring strict adherence to standards and practices.

Creativity

• A creative approach to menu planning and presentation, showcasing innovation and the ability to elevate culinary experiences.

DESIRABLE CRITERIA

Customer Focus:

• A customer-centric mindset with a focus on delivering exceptional culinary experiences tailored to the preferences of diverse audiences.

Communication Skills:

• Strong verbal communication skills, enabling effective collaboration with colleagues and clear communication of culinary concepts to the broader team.

Problem-Solving:

• Demonstrated ability to think on your feet and efficiently solve problems, ensuring a smooth and successful event catering operation.

Who We Are:

Levy UK & Ireland is the vibrant and exciting sector of Compass Group, the world's largest catering company. We work at some of the greatest venues in the world, delivering legendary experiences in food, drink, and hospitality.

In the UK, we are proud to have a wealth of long-standing partnerships with venues across sport, entertainment, and events. Our partnerships include venues such as Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Chelsea, Principality Stadium, Scottish Event Campus (SEC) and ExCel London.