Job Description
Position Title: Senior Chef De Partie
Reporting To: Head Chef /Executive Chef
Job Purpose:
The Senior Chef De Partie for the Midlands Park Hotel must be energetic, positive and thrive in a fast-paced environment.
This role requires a high level of energy and communication to deliver award winning levels of service effectively and efficiently to our fabulous guests.
The position will require the Senior Chef De Partie to assist
chefs in preparing, producing, and serving food.
Main Duties
To live to an embody the values of The Midlands Park Hotel
The strive to achieve the MPH competencies required for the role.
To offer the highest level of guest service in the Food Production areas of the hotel, ensuring the 4* agreed standards are always achieved, that food is produced in a safe manner, with minimal wastage, and is cooked to the required specifications.
To offer the highest level of Guest Care
Prepare, supervise, and cook on assigned station of work.
Oversee food production by commis chefs in the kitchen.
Assist the sous chef with taste panels and menu classes.
Discuss food production problems through with Sous Chef/Head Chef/Executive Chef
Assist sous chef when menu planning, stock control and costing.
Deputise in the Sous Chefs/Head Chefs absence.
To be familiar with all menus – breakfast, carvery and a la carte, etc
Assist Sous Chef with departmental promotions and sales opportunities.
Rotation of foods – First in First out (FIFO)
Check quality of mis en place and report any problems to Sous Chef/Head Chef.
Carry out on the job training with Commis chefs.
Make sure production sheets are filled out and updated on a daily basis.
Make sure all food items are sent to the correct area on time.
To report any faults in equipment, fixtures and fittings to chef or supervisor and to ensure that no item of equipment is misused.
Be able to work on other sections when needed and take part in the cross training when directed.
Follow the "Clean as you go "policy and keep work areas and fridges tidy at all times.
Liaise with Banquet/Restaurant managers, supervisors and waiting staff as necessary in order to achieve high guest satisfaction.
Take on any other reasonable requests.
To offer the highest level of cleanliness in the Food Production areas of the hotel, ensuring the agreed standards are always achieved.
To assist in stock taking and ordering of food
Attend meetings as required ensuring effective communication at all levels.
To always wear clean uniform and protective clothing as outlined in the hotel SOP.
To ensure a high standard if personal hygiene and grooming
To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are always adhered to.
To document and report back to management any non-compliance in relation to HACCP control within the kitchen
To be fully mobile in all areas of the kitchen – work on section assigned each day.
To work as part of the Team, being aware of colleagues and their needs, and being always flexible
To actively participate in any training designed to improve standards and performance levels.
To maintain all company policies and procedures.
To ensure that all hygiene regulations are always adhered to.
To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment.