Chef De Partie 14 views

Chef De Partie

Job Type : Permanent, Full Time

Salary : £25000/annum

Provide excellent back up to the Head Chef & Senior Sous Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality, monitoring, ordering, and stocking in the absence of the Head Chef and Senior Chefs
Provide meal quality and consistency by following designated recipes and contribute to menus
Take an active part in the training & development of Commis Chef’s, Trainee Chefs & Kitchen Assistants
Responsible and accountable for running the kitchen in the Head Chef’s or Senior Sous Chef’s absence during the shift
The position requires a flexible approach to a variety of shift patterns and includes breakfast shifts and weekend shifts

Main Responsibilities
Undertake duties as set you by the Head Chef or Management
Actively be an integral part of the Kitchen team
Operate and participate in the efficient smooth running of the Kitchen
Prepare, cook and present for service any meals required to the standards set by the Head Chef and management
Work and co-operate with Senior Chefs
In the absence of the Head Chef and Senior Sous Chef during short periods be accountable for the smooth running of the kitchen
Ensure that all statutory elements of health and hygiene are adhered to
To be responsible for all aspects of the departments risk management, including ensuring all necessary risk assessments are completed and the necessary checks and cleaning are completed to meet all audit requirements in the absence of the Head Chef or Senior Sous Chef
Be aware of and adhere to applicable hotel rules, regulations, legislation and procedures, national legislation (Health and Safety, COSHH, Data Protection)

Planning and Organisation:
Responsible for the ordering and checking of invoices and supplies in the absence of the Head Chef or as directed
Have an active part in Menu compilation in line with the policies and standards of the Hotel
Comply with agreed G.P in relation to preparation of individual dishes & menus
Assist the Head Chef in his absence to ensure appropriate staffing levels

Employee Specification – Minimum Requirements
Food hygiene certificate – level 3
Up to date First Aid at Work Qualification
Food and Beverage Knowledge
Restaurant Industry Knowledge
Knowledge of Restaurant Regulations

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