Chef de Partie

247Recruitment
  • Post Date: 14th May 2019
  • Apply Before: 14th October 2019
  • Applications 0
  • Views 29
Job Overview

£22.000/year + Service

 

JOB DESCRIPTION

To ensure the smooth and efficient running of the kitchen during service, and to ensure that all food delivered meets the Sarova standard.

PROFIT

  1. To ensure the proper storage, labelling and use of food supplies to prevent unnecessary spoilage and to maintain cost control.
  2. To educate all demi-chefs/commis chefs in the importance of wastage and cost control.
  3. To ensure that stock is rotated and controlled within their section of the kitchen
  4. To report and breakages to the Head Chef/Senior Sous Chef/ Junior Sous Chef

PRODUCT

  1. Ensure that dishes are prepared and cooked following the standards of the SOP Manual
  2. Ensure that dishes are prepared and cooked following the standards of the HACCAP Manual
  3. To be responsible for preparing the mis-en-place for the restaurant
  4. To assist the Head Chef/Senior Sous Chef/Junior Sous Chef with preparation and service of Banqueting food.
  5. To ensure that any guest complaints are communicated to the Head Chef.
  6. Optimise food quality and guest satisfaction
  7. To assist the Head Chef with ordering requirements as and when necessary
  8. To share ideas with the Head Chef for future menus.
  9. To ensure that all kitchen opening and closing procedures are adhered to.
  10. To ensure that the kitchen is kept clean and tidy at all times.
  11. To report any faults to any piece of equipment to the Head Chef
  12. To ensure that the daily, weekly and monthly cleaning tasks are actioned as per the cleaning schedule.

PEOPLE

  1. To train and develop the junior members of the brigade.
  2. To support your colleagues at all times to ensure teamwork is maintained
  3. To behave in a friendly, and hospitable manner to all guests and staff members
  4. To be flexible with the kitchen rota which is designed to meet the business needs
  5. To be clean and presentable at all times

PLANNING

  1. To be aware of department and hotel objectives and assist the Head Chef in achieving them.

GENERAL

  1. Co-operate fully with the Company in maintaining a safe & secure working environment, adhering to all relevant Security, Fire, Health & Safety & Food Safety legislation and procedures.
  2. Be familiar with and ensure that the Company Disciplinary & Grievance procedures are followed at all times.
  3. Participate fully in any training identified as beneficial to you and your role.
  4. Undertake any other reasonable task or responsibility as required by your line manager or a member of senior management in order to meet our business needs.
Job Detail
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