Chef De Partie

£22,000.00 per year

Scope and Purpose

 

The Chef De Partie is responsible for maintaining the quality and delivery of all food served to hotel guests. They act as a supervisor to the junior members of the kitchen brigade.

They are responsible for implementing and maintaining the required standard of department Health & Safety guidelines and are responsible for Food Safety across the hotel.

 

 

 

Position in the Organisation

 

Reports to:              Head Chef

Department:            Kitchen

Accountable to:        Senior Chef

 

 

Duties and Key Responsibilities

 

  • Preparing, cooking and presenting dishes within your section
  • To effectively manage the section you are assigned to
  • Monitoring portion and waste control to maintain profit margins
  • Actively participate in menu development, planning and production
  • Check, record and report temperatures of fridges and freezers in line with SOP
  • To maintain a clean safe working environment.
  • Be meticulous with date labelling for food in fridges
  • Oversee Kitchen porters ensuring hygiene practice is adhered to.
  • To understand and observe all Health & Safety regulations, COSHH HACCP, Food Safety and Safety at work act while on company premises
  • Must be willing to undertake any reasonable requests made of them by the company including flexibility in hours and responsibility.
  • Ensure that food is produced for guests in a timely manner and that the quality of food served is always of an excellent standard
  • To effectively communicate with other members of the team by means of handover lists and assist by stock orders to Senior Chefs.

 

Other Skills

  • Good communication.
  • Excellent organisational skills.
  • Professional manner when dealing with Customers and colleagues alike.
  • Good attention to detail.
  • Ability to manage various priorities at the same time.
  • Ability to manage own workload.
  • Able to work in a team.

Interested? Use the form below to apply

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