Job Overview:
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What you’ll do:
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Ensure food stuffs are of a good quality and stored correctly
- Supervise staff
- Prepare all mis-en-place for all relevant menus
- Assist other departments wherever necessary and maintain good working relationships
- Ensure all food preparation meets standards
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
- Be environmentally aware
- Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
- Keep all working areas clean and tidy and ensure no cross contamination
- Prepare and present high quality food
- Assist in positive outcomes from guest queries in a timely and efficient manner
- Report maintenance, hygiene and hazard issues
What you’ll have:
- Achieved Basic Food Hygiene Certificate
- Ability to work on own or in teams
- A current, valid, and relevant trade commercial cookery qualification (proof may be required)
- NVQ Level 3
- Supervisory experience
- Excellent communication skills
- Ability and desire to motivating Team
- A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
- Positive attitude
- Ability to work under pressure
- Strong coaching skills