Demi Chef de Partie

OVERVIEW OF ROLE

The role of Demi Chef de Partie is to support senior chefs in preparatory work and daily kitchen operation.

EXPECTATIONS

• Be professional at all the times
• Be a positive ambassador of The NoMad throughout your professional career with us.
• Always adhere to company policies and procedures, including but not exclusive of; compliance policies, HR policies; employee handbook.
• To role model The NoMad values and bringing them to life through every interaction.
• Show genuine care and passion for the produce used across all the outlets; with an appetite to learn and grow within the kitchen.

MAIN DUTIES & RESPONSIBILITIES

• Assist in the preparation of ingredients, including washing, peeling and chopping vegetables, meat and other food items.
• Measure and assemble ingredients for menu items
• Follow recipes and instructions accurately.
• Assist in cooking dishes according to the instructions provided by senior management
• Ensure all food is prepared to the highest standards and is ready on time for service.
• Help with plating and presentation of dishes
• Ensure the fridges are deep cleaned regularly; with food items stored properly and safely; labelled in accordance with food hygiene standards.
• Maintain cleanliness and organisation of the kitchen, including workstations; equipment and utensils in line with kitchen standards
• Assist with stock control; including the receiving and correct storing of all items received within the kitchen, notifying kitchen management with inventory checks.
• Report any equipment issues or hazards to the Executive Chef or kitchen management team.
• Adhere to all health and safety regulations, including food safety, personal hygiene and safe handling of kitchen equipment.
• Work closely with other members of the kitchen team to ensure smooth operation and communication during service.
• Be open to receiving feedback and guidance from kitchen management to improve skills and performance.
• Basic culinary knowledge and skills of food preparation techniques.
• Ability to work in a fast paced environment and maintain standards throughout the duration of working day.
• Any other reasonable requests made by the Executive Chef and/or Senior Leadership team both within the kitchen and hotel.

WHAT WE OFFER

• £750 Refer a Friend Scheme
• 50% Employee discount in F&B outlets
• Pension Scheme
• Complimentary family meal and quality coffee/hot drinks whilst on duty
• Growing team with great training and progression opportunity
• Straight shifts (no splits)
• Paid break and annual leave
• Good work/life balance
• Your birthday off (paid) after one year of service
• Great hotel discounts in all Hilton properties
• Private Health Care
• Guest Experience Stay
• Wagestream
• £20 Uber ride when finishing after 1am

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