Senior Chef De Partie

Job description

As Senior Chef De Partie you 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 each guest. The position will require the Senior Chef De Partie to assist chefs in preparing, producing, and serving food.

Main Duties

1. 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.
2. Prepare, supervise, and cook on assigned station of work.
3. Oversee food production by commis chefs in the kitchen.
4. Assist the sous chef with taste panels and menu classes.
5. Discuss food production problems through with Sous Chef/Head Chef/Executive Chef
6. Assist sous chef when menu planning, stock control and costing.
7. Deputise in the Sous Chefs/Head Chefs absence.
8. To be familiar with all menus – breakfast, carvery and a la carte, etc
9. Assist Sous Chef with departmental promotions and sales opportunities.
10. Rotation of foods – First in First out (FIFO)
11. Check quality of mis en place and report any problems to Sous Chef/Head Chef.
12. Carry out on the job training with Commis chefs.
13. Make sure production sheets are filled out and updated daily.
14. Make sure all food items are sent to the correct area on time.
15. To report any faults in equipment, fixtures and fittings to chef or supervisor and to ensure that no item of equipment is misused.
16. Be able to work on other sections when needed and take part in the cross training when directed.
17. Follow the “Clean as you go “policy and keep work areas and fridges always tidy.
18. Liaise with Banquet/Restaurant managers, supervisors and waiting staff as necessary to achieve high guest satisfaction.
19. Take on any other reasonable requests.
20. To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are always adhered to.
21. To document and report back to management any non-compliance in relation to HACCP control within the kitchen
22. To be fully mobile in all areas of the kitchen – work on section assigned each day.

If you are Senior Chef De Partie who is committed to achieving excellence in their role and delivers high quality dishes in a fast paced environment on a consistent basis then we would like to hear from you.