Job Title: Chef De Partie
As a Chef De Partie, you are responsible for supporting the Head and Sous Chef in a busy kitchen, delivering high-quality food, handling purchase orders, and ensuring that items arriving without authorization are not received.
Your role is to maintain the highest standards and consistent quality in daily food preparation, keeping up to date with new products, recipes, and techniques.
Main Duties
1. Manage daily food preparation and duties assigned by senior chefs to meet established standards.
2. Follow instructions from superiors to complete daily tasks.
3. Coordinate daily tasks with the Sous Chef.
4. Estimate daily production needs and check the quality of raw and cooked food to ensure standards are met.
5. Ensure the production, preparation, and presentation of food are of the highest quality.
6. Maintain guest satisfaction, quality, and control food costs.
7. Adhere to standard procedures and policies for food preparation, receiving, storage, and sanitation.
8. Be knowledgeable about all menu items, recipes, production methods, and presentation standards.
9. Follow proper food preservation standards and operate all equipment safely, reporting defects.
10. Maintain effective communication and a positive working environment among staff.
11. Assist in menu creation and understand all aspects of menu standards.
12. Ensure hygiene, safety, and proper use of equipment in compliance with HACCP and food safety legislation.
13. Complete work within deadlines and support team members to do the same.
14. Check expiry dates and proper storage of food items regularly.
15. Consult daily with the Sous Chef and Executive Chef on operational needs and last-minute events.
16. Train and motivate junior staff to promote a high-performance team environment.
17. Maintain personal hygiene and cleanliness standards.
18. Provide feedback and report issues promptly.
19. Monitor quality control and adhere to hotel service standards.
20. Ensure safety for yourself, colleagues, guests, and visitors, including participating in fire drills and incident reporting.
21. Attend training courses as scheduled and perform any additional duties assigned by management.
Qualifications and Skills
* Previous experience in a restaurant or hotel environment.
* Good organizational skills.
* Ability to work effectively as part of a team in a busy environment.
* Full knowledge of HACCP standards.
* Flexibility with working hours.
* Proficiency in English language.
Benefits
* Discounted hotel stays.
* Staff meals.
* Internal career development opportunities.
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