Chef De Partie
2 weeks ago
Key Tasks:
- Be responsible for a specific area of the kitchen
- Work with the Head Chef/Sous Chef to plan menus and dishes
- Order stocks and supplies from company approved suppliers
- Ensure that stocks and supplies are of an acceptable quality
- Ensure that stock is rotated on a first in, first out basis
- Ensure that food is dated, stored correctly and at the correct temperature
- Carry out temperature checks at the start of each shift
- Carry out all mise en place for the following shift/day before going off duty
- Ensure all mise en place check lists are complete before service starts
- Ensure that prepared food is of the right quality and that the presentation of food is to the required standard
- Cover breakfast duties
- Assist with the preparation of staff meals when necessary
- Supervise and provide support and guidance to Commis Chefs within area
- Assist with training of other members of the team
- Ensure that equipment is used safely and in accordance with health and safety procedures
- Hold knowledge and understand fire, health, safety and food hygiene requirements and procedures
- Report anything that is faulty, damaged or which could cause a hazard either to colleagues or customers
Key Performance Measures:
- Attendance and time-keeping
- Consistent high achievement of food preparation standards
- Guest comments/feedback
- Relationships with other members of staff
Special Requirements:
- Be willing to continue development training and/or to work towards a formal qualification
- Have up to date food hygiene certificates
- Wear a uniform
- Be able to work flexibly – working shifts, weekends and bank holidays
- Be willing to cover in other hotels within the group when necessary
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