13 August 2022•20 views
Expires in 6 days
The preparation and service of food within the Foyer and Reading Room, In Room Dining and our luxury event space, catering for around 1000 people per day.
Ensuring that the highest standards are maintained at all times.
Working with and supporting Chef de Parties, Demi Chef de Parties and First Commis Chefs.
Ensuring that the kitchen areas, equipment and utensils are always kept clean and tidy.
Appropriate mise-en-place, stock rotation and portion control.
Hotel • More than 250 Employees
Hiring with us since May, 2022
At the centre of London’s Mayfair, Claridge’s is a unique combination of splendour and charm, renowned for its impeccable, intuitive service. The hotel’s original art deco interiors have been interwoven with modern flourishes.
As a Junior Goods Receiver you support the Kitchen Food and Beverage operation by assisting the kitchen coordinator and goods receiver with the daily receiving, breakdown and distribution of orders for the kitchens. Your duties will include but will not be limited to: Assisting the Goods Receiver with receiving and inspecting for all daily deliveries. This includes food, dry goods (for stores), and operational supplies (cling film, piping bags, etc.) This is done under the supervision of the kitchen coordinator (and any sous chef as required); To breakdown all deliveries and distribute to designated fridges, freezers and stores with assistance of goods receiver; Ensure all fridges, freezers, stores and break down areas are kept as tidy and safe as possible during your shift. This includes any trollies to be returned as soon as possible to the goods-in area (loading bay); Be aware of the daily requirements for the kitchen team, and get to know the various products used, continually learning. Be pro-active and eager to increase your knowledge of operations, and increase your value to the kitchen team.
As a Senior Pastry Chef de Partie, your main duties will be to: Prepare ingredients for and during service working alongside the Pastry team Assist the Head Pastry Chef in being responsible for the management of all pastry and Bakery production to clients within the Hotel. Ensure that the highest standards are maintained in the preparation of food Instruct, brief and supervise the Chef de Parties and the brigade in their daily tasks, assist them in their preparation of food. Participate in supervising and preparation of all baked goods pastries and desserts in accordance with established recipes. Maintain high levels of communication between Sous Chefs and Chef de Parties at all times, in particular ensuring special messages / requests are dealt with promptly. Prepare food requisitions in accordance with daily routine, taking into account advance planning, special bookings and staffing levels. Ensure that the kitchen areas, equipment and utensils are always kept clean and tidy Maintain a positive relationship with the kitchen and front of house team
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