Chef de Partie

MAIN OBJECTIVES & JOB ROLE:

45 hours per week

Salary - Up to £32,000

Under the guidance and supervision of the Senior Chef and Sous Chefs to prepare food, supervise and take part in the day to day running of the section.

1Ensure that a high standard of preparations and presentation is achieved before any dish leaves the kitchen.

Makes sure and checks that all mis-en-place is up to date and liase with other sections with their mis-en-place and wastage.

Check weekly function sheets and order sufficient stores.

Oversees staff on the section, training on the job, and ensure that the section runs smoothly and efficiently.

Delegate staff in their duties and keep up standards in health, safety and hygiene.

Is generally alert for opportunities to improve the profitability of the section.

Reports and hygiene problems including pest sightings to the Senior Sous Chef or Sous Chefs.

Reports and defective machinery or equipment immediately to the sous Chef

Be constantly aware of new ideas and create new dishes in the F & B outlets.

Ensure that all food items are date stamped.

1Maintain a high standard of discipline to reduce waste and accidents. Report all faults, errors, complaints and compliments to the Senior Chef on duty.

Prepare hot dishes for staff meals when requested.

HEALTH AND SAFETY

To adhere to all the company's procedure on health, safety and hygiene.

Full awareness and compliance with the fire evacuation and security procedures for the Hotel.

Report any accidents and potential hazards to the Department Head.

TRAINING

To attend any internal or external courses that management may deem beneficial.

To be alive to new ideas and systems which could benefit the department or hotel

Attend departmental meetings.

MAINTAINING IMAGE OF THE HOTEL

To be smart in appearance and courteous at all times and to act as an ambassador for the Hotel.

To be punctual for duty at all times.

Train all new staff to a competent standard of work in the section.

OCCASIONAL DUTIES

To take charge of the kitchen occasionally in the absence of the Sous Chef.

To be flexible in the duties required of you, by assisting in another department if requested to by Department Head.

This Job Description cannot be exhaustive due to the requirements of the hotel industry. Therefore, the job holder may be required from time to time to carry out reasonable tasks requested by management.

Job Types: Part-time, Full-time

Pay: Up to £32,000.00 per year

Benefits:

• Company events
• Discounted or free food
• Employee discount
• Free parking
• On-site parking

Ability to commute/relocate:

• Towcester NN12 8WP: reliably commute or plan to relocate before starting work (required)

Experience:

• Cooking: 1 year (preferred)

Work Location: In person