Chef De Partie - Volume

Summary

• Chef de Partie  
• Based at Manchester Airport 
• Permanent contract 
• 40 hours per week 
• £32,803.68 per annum
   

Why CAVU?

For airports, for partners, for people. We are CAVU. 

At CAVU our purpose is to find new and better ways to make airport travel seamless and enjoyable for everybody. From the smallest ideas to the biggest changes. Every day here is about creating better travel experiences. 

From our revenue accelerating single platform technology, Propel, through to our world-class hospitality venues including Escape Lounges & aether – our solutions make travel more seamless and enjoyable for passengers, and more profitable for our clients and partners. 

We know that to bring your best ideas, you need the space to think, the right support, and the freedom to be your true, authentic self. 

Whether you’re working from our offices, from home, in a lounge, or out on the road, we provide the environment to create, innovate, and transform airport travel. 

If you’re looking for a career where you can make a real impact, bring new ideas to life, and push boundaries, then CAVU is the place for you. 

Together, we can reach new heights. Together, we are CAVU. 

Benefits: 
  
As a CAVU employee you will have access to some great benefits including: 

•  Free on-site parking whilst on duty 
•  Access to our employee rewards portal with discounts and savings 
• 24hour Employee Assistance Programme 
•  MAG Pension scheme which doubles your contribution 
• Discounts on public transport to work 
• On-site discounts and heavily discounted staff shop 
• Fantastic career development opportunities – We are the UK’s largest Airport Operator! 
• Tax free Airside shopping in our departure lounge 

The role

We are currently recruiting for a Chef de Partie to join our Airport Hospitality Team. Our Hospitality Lounges provide our customers with the very best start to their journey. 
  
Principal accountabilities include: 

• To prepare, cook and deliver food in accordance with the agreed menu and Lounge Operating Procedures. 
• Follow recipes and/or product directions for preparing and cooking all varieties of foods. 
• Operate a variety of kitchen equipment. 
• To work with the Commis Chef and Senior Chef as appropriate to prepare foods to be cooked. Some of the preparation procedures are, but not limited to, washing, peeling, cutting and shredding. 
• To ensure the food offering is presented to a high standard. Maintain the food offering ensuring presentation meets operating standards 
• Maintain stock levels, receive delivery of supplies, ensure stored correctly, rotate and maintain. 
• Assist with clearing and organising the kitchen ensuring a high standard of hygiene. Ensure floors are swept, mopped or vacuumed and ensure equipment is cleaned, sanitised and stored correctly. 
• Dispose of waste, including recycling, in the appropriate manner and if required to remove it to the designated location. 
• Assist in one-to-one training of new staff, including subcontracted supplier staff, to uphold the high level of presentation, hospitality and service. 
• To work flexibly to the rota. 

Please note flexibility will be required with shifts as early shifts can start as early as 3.00am and late shifts can finish as late as 10.30pm. Our units are open 7 days a week 

What will make you successful in the role?

We are looking for someone who has/is: 

• NVQ Level 2 Commis Chef or C&G Food production or equivalent is desirable 
• A background in hospitality and service sectors, with a proven track record of high-end delivery. 
• Undertaken a similar role or working as a Commis Chef and ready for the next step. 
• Demonstrates advanced skills and techniques in food production. 
• Knowledge on how to handle and store product to maintain quality and in line with food safety legislation. 
•  Able to demonstrate a wide range of food preparation, knife and cooking skills and technique to produce quality dishes in line with business requirements. 
• A team player with an absolute first-class approach to customer service, know how to brief and coach and team to deliver high quality dishes and menu items. 
• Understands the principles of profit and loss and recognise how to support the overall financial performance of the business through operating efficiently to reduce wastage and deliver profit margins. 
• Understands the principles of supply chain management, sustainable procurement and working practices in the kitchen. 
•  Computer literate on mainstream PC applications including Microsoft office. 
• Experience of working on own initiative, capable of building solid and beneficial relationships both internally and externally. 

Please note flexibility will be required with shifts as early shifts can start as early as 3.00am and late shifts can finish as late as 10.30pm. Our units are open 7 days a week  

How do I apply? 
  
Please submit your up-to date CV and a covering letter detailing how you meet the role criteria. 

Advert will close once sufficient applications are received.