Chef de Partie

A Chef de Partie runs a specific section in a kitchen and reports to the Sous Chef and Head Chef. The role consists of many varying responsibilities including,

• Follow and implement all existing Standard Operating Procedures



• Preparing, cooking and presenting high quality dishes within the speciality section


• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes


• Preparing meat and fish


• Assisting with the management of health and safety


• Assisting with the management of food hygiene practices


• Managing and training any Commis Chefs depending on the kitchen requirements


• Assist with overseeing the maintenance of kitchen and food safety standards


• Anticipate any guests needs, follow up and ensure that the guest's expectations are met and where possible exceeded


• Attention to detail with all aspects of the job


• Take ownership and responsibility ensuring you are working effectively


• Report duty related accidents, or other injuries immediately upon occurrence


• Any other reasonable tasks asked to be performed by the management according to the changing business needs


• Ensure proper grooming and hygiene standards for all kitchen team members


• Participating in regular departmental meetings and continually communicate a clear and consistent message regarding goals to produce desired results


• Receiving and unpacking all deliveries


• Cleaning and sanitizing all meal preparation areas as well as kitchen walls, stoves, sinks, ovens, and grills


• Ensuring that refrigerators, freezers, and storage areas are clean and well organised


• Support your colleagues and assist coaching new starters through their probation periods as the need arises


Financial Responsibilities

• Monitoring portion and waste control


Standards and Quality service

• Maintain and strive to improve standards of service


• Maintaining fast and efficient service


• Monitoring and maintaining a close relationship with other departments to ensure guests receive their food in a timely manner


• Monitor and maintain the cleanness of the workplace


Personal Responsibilities

• You must always be dressed neatly, fresh and wear a clean uniform


• Promote good time keeping


• Be flexible with your working hours


• Promote good morale in the department by being committed and positive when on shift


• Be committed to training courses and meetings scheduled for you


• Work closely with other departments and ensure guest expectations are reached and exceeded


• Be prepared to carry out reasonable duties asked of you by your Senior Manager


• Give feed back to your Senior Manager regarding any items that you feel can be changed or improved.


• To communicate in a professional and friendly manner with guests and staff alike at all times
  
  Job Types: Full-time, Permanent


Pay: £13.00 per hour

Expected hours: 40 per week

Benefits:

• Company events


• Company pension


• Discounted or free food


• Employee discount


• Free parking


• Referral programme


Schedule:

• Holidays


• Weekend availability


Supplemental pay types:

• Tips