Inflight standards manager Work, Jobs in Fleet, Ham (with Salaries)

Chef De Partie
Newrest —Poyle
- £16.94 an hour
- Full-time
- Customer service
- Cooking
- Communication skills
- Free parking
- Employee assistance programme
Quick apply

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Chef De Partie

Newrest -
Poyle

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Job details

Permanent | Full-time
£16.94 an hour

Benefits

Free parking
Employee assistance programme
Employee discount
On-site parking

Qualifications

Customer service
Cooking
Catering
BTEC
Communication skills
Kitchen experience

Full job description

Join our dynamic kitchen team and take your culinary career to new heights as a Chef de- Partie. This is your chance to refine your craft in a fast-paced, high performance environment, delivering exceptional dishes to some of our most valued airline customers in accordance with menu specifications set by Newrest. You will confidently learn and create dishes constantly working with the guest in mind, always looking for ways to make the dining experience even more memorable.

Shifts: 4 on 2 off

Rate: £16.94 per hour

Location: Colnbrook – London Heathrow

Contract Type: Full time – Permanent

You must be flexible to work shifts as operations run seven days a week requirement (including evenings and public holidays), you will be required to extend shifts depending on airside operational requirements.

Please note that as this position is in the aviation industry your offer would be subject to security clearance – this requires a 5-year employment reference check. If you are invited to an interview, we would request that you bring a copy of your HMRC employment history.

We are looking for candidates that can commit to this role on a long-term basis, as such candidates must have under four references and have the permanent, unrestricted right to work in the UK.

Benefits

Free meals.
On-site parking.
Full training and uniform.
Employee Assistance Program.
Free online health and wellbeing support.
Pensions and Income Protection Schemes.
Year-round access to virtual GP Service.
Employee Discounts (also open to friends and family).
28 days holiday (inclusive of UK Bank Holidays), increasing with length of service.

Roles and Responsibilities

Work alongside the head chef to manage daily kitchen activities including customer menu creation and presentation, overseeing staff and aiding with produce preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
Assist the sous chef and head chef to develop new dishes and menus.
Maintain meal quality and consistency by following designated recipes.
Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
Oversee and organise kitchen stock and ingredients.
Ensure a first-in, first-out food rotation system and ensure all food products are properly dated and organized for quality assurance.
Keep cooking stations stocked, especially before and during prime operation hours.
Train new kitchen employees to unit and kitchen standards.
Manage food and product ordering by keeping detailed records in order to minimise waste and review existing systems to improve waste reduction and manage budgetary concerns.
Ensure all food preparation and presentation areas adhere to customer quality standards.
Ensure the team maintain the required standards of food hygiene and follow the rules of health and safety.
Adhere to Unit safety measures in place, Inflight services security compliance and clean as you go standard.
Comply with all unit Corporate, Social, Responsibility initiatives.
Ensure you understand and comply with QHSE policies and procedures and Newrest Non-negotiables.
Report all accident/hazards/near misses, in your area in line with Newrest requirements.
Uunderstand, comply and abide by any new or amendments to policies, processes or working practices.
Interact with colleagues and clients on site in a professional manner at all times.
Any other duties as requested by your manager.

Essential Skills

Minimum 1 years’ experience in a kitchen or catering environment (desirable).
The ability to work calmly under pressure.
Excellent communication, team work and customer service skills.
Good literacy skills, verbal written and spoken.
Operational awareness, understand of HACCP, COSHH, DDA, Food Hygiene, Health and Safety and DFT requirements. (Role specific).
Understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in handling emergency situations and providing solutions.
Familiar with industry’s best practices.

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Chef De Partie

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