Please note this position is located at Potters Resorts, Five Lakes, Maldon, Essex.
JOB TITLE: Chef De Partie
REPORTING TO: Head Chef
RESPONSIBLE FOR: Kitchen
KEY LIAISON: All departments/F&B employees
Suppliers
SCOPE & MAIN PURPOSE
- To ensure that standards are maintained and to co-operate with all staff and management to provide a smooth and efficient service
- To act on all aspects of kitchen development and management.
- To ensure there is a high standard of cleanliness, maintenance and safety in the kitchen at all times
KEY OBJECTIVES
- To provide assistance to the Exec Head Chef/Head Chef/Sous Chef to help ensure the smooth running of food service operations
- To create high-quality food to meet guest expectations and to maintain company standards
DUTIES & RESPOSIBILITIES
People
- In the event of a guest being lost – personally take them to their place of destination
- To take a responsible approach towards timekeeping and attendance at work to ensure the department runs efficiently at all times
- To communicate professionally and effectively with staff and guests
- To work flexibly to develop individual knowledge and assist in the event of absence cover, and allow service standards to be maintained
- To ensure that our guests receive an exceptional level of service and quality food and want to return
- To wear the correct uniform at all times
- To maintain good working relationships with colleagues in the kitchen and other departments of the hotel
- To support the Sous Chef to plan and evaluate departmental training to ensure that training is relevant and achieves the required outcome
- To attend training when required
- To treat all staff with respect and report to management any unsatisfactory behaviour or work
- To work with the Sous Chef to ensure that every employee receives the equivalent of one hours development per week. This is to be recorded in the individual records
- To ensure completion of El Box courses within an allocated time frame, ensuring completion of Food Hygiene & Health & Safety firstly.
Quality
- Participate in guest activities that promote the hotel product and its services
- To ensure temperatures and delivery checks are carried out & recorded
- To ensure that the image of the hotel is upheld at all times
- To assist in quality control and menu planning
- To constantly improve and develop product knowledge to maximize revenue and service provided
- To comply with hotel, brand and company operating standards
- To maintain a high degree of personal and kitchen hygiene and food safety
- Comply with health and safety regulations to ensure the safety of guests and staff
- To be fully conversant with the Hotel policy on:
- Fire & Evacuation
- Security procedures
- Health & safety policy
- Personnel & Training procedures
Profit
- To constantly improve product knowledge to maximize revenue and service provided
- To take a positive approach towards up-selling and to confidently promote the food and beverage menus
- To have an excellent personal presentation and adhere to the company standards of appearance at all times
- To maintain high levels of energy, enthusiasm and commitment to every task undertaken
- To be aware of competition and market trends
- To ensure that all foodstuffs are stored correctly and stock rotated in line with the food hygiene regulations
- To remain focused on sales and standards
- To understand and follow wastage control and portion control
- To ensure that all goods received into the kitchen are checked against delivery notes and delivery notes are checked against invoices
- To carry out ordering as per purchasing procedures within the department
- To ensure the department runs as profitably as possible and keep wastage to a minimum
All employees
- To attend training when required
- To be responsible for your own personal development at work and strive to be the best in what you do, taking care and pride in your work.
- To participate in your annual review discussion and any subsequent conversations to review performance and objectives.
- To have a flexible approach to the hours you are required to work.
- To be fully aware of and adhere to the health and safety regulations concerning your employment and promote and safe environment for yourself, your colleagues and our guests.
Performance Measurement
- Minimal guest complaints regarding food quality issues
QUALIFICATIONS & REQUIREMENTS
- A Chef with a minimum of 3 years experience in a similar property
- Experience in A la carte cooking
- Some experience in banquet preparation
- Knowledge of current food trends
- Must be able to fit well into the team
- A steady career path to date showing good progression driven by proven success
Live in accommodation available
Immediate start available
Shifts may include early, middle and late
6am to 3pm
11am to 7pm
3pm to 11pm
All shifts will be worked around the needs of the business
Due to the nature of our business this is by no means a complete listing of the role and you may be asked to complete other duties as a result of a business need.
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