Chef - De Partie

Chef – De Partie

dnata Catering UK – Chef Vacancies – Manchester Airport
Flexible Hours – Weekday & Weekend Shifts

As a Chef de Partie in our culinary team you will be responsible for preparing, cooking and presenting a range of dishes for first, business and economy class airline passengers. You will support the wider kitchen team and participate in food presentations to airline customers.

• Completes daily food preparation and duties assigned by line manager to meet the standard and the quality set by company and its airline customer.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Estimates daily production needs, checking the quality of raw and cooked food products to ensure that standards are met.
• Ensures that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensures highest levels of customer satisfaction, quality with minimal operating and food costs on an ongoing basis.
• Needs to comply with all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation, ensuring that team members also comply with the required standards.
• Compliance with standard recipes, methods of production and presentation standards again ensuring the team comply.
• Ensures the proper handling of all food products, temperature control and completion of due diligence documentation.
• Operate and maintain all department equipment, reporting any hazards or malfunctions.
• Ensures effective communication across the team with regular team briefs.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of meal creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally, responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks expiry dates and proper storage of food items in the section.
• Consults with Sous Chef and Head Chef on the daily requirements and any last-minute changes.
• Guides and trains the colleagues daily to ensure high motivation.
• Prepare, cooking and presenting dishes within your specialty.
• Helping the sous chef andHead Chefto develop new dishes and menus.
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portion and waste control to maintain profit margin.

• You must have either City & Guilds 706/2 or NVQ Level 4.
• You must have a RIPHH Intermediate Food Hygiene Certificate or equivalent.
• You must be fully knife trained.
• You will have previous catering experience as a Chef (essential). Previous airline catering experience is highly desirable.
• You should be very familiar with authentic and conventional, as well as contemporary ingredients, with a detailed knowledge of, and experience in, preparing different cuisines.
• You will understand airline specifications.
• Basic numeracy skills.
• Effective communication skills.
• You will demonstrate competence in adhering to Company compliance documentation.
• You will need to be a self-disciplined person who takes a real pride in what they produce.