Apply for this job now

Chef De Partie

Location
Stratford-upon-avon, Warwickshire
Salary
£23,000 to £27,000
Job Type
Permanent
Posted
5 Sep 2022
Key Responsibilities: Business Awareness To be aware of department targets and use every opportunity to maximise sales by using your upselling skills. To assist in controlling departmental costs through careful monitoring and stocktaking (where necessary) and through promoting environmentally efficient practices. To suggest to your Supervisor & Manager promotional opportunities to help departmental sales to meet and exceed budgets. Personnel & Training To support your team wherever possible to promote good employee morale. To have commitment and pride in your role and the Hotel. At no time discriminate against other employees. To ensure you have read, understood, signed and returned all relevant documentation as issued by Personnel. To ensure that you attend the arranged new hire and departmental Induction. To ensure that you attend any arranged one to ones, including the 1, 5, and10 week review process within your probationary period. To ensure you always appear on duty properly attired. To ensure you participate in regular communication by attending departmental meetings. To participate in any training and development activities arranged for you. To ensure you are aware of your responsibilities under relevant current legislation, by attending planned training and meetings. To support other employees within your department through coaching and training where relevant. Health & Safety To ensure that work practices within your department observe all statutory regulations as outlined in the Company s Food Safety and Health & Safety policies. To ensure that you attend the following statutory training courses (where relevant):- Fire Safety Basic Food Hygiene Basic Health & Safety First Aid Licensing Legislation Disability Discrimination Awareness Ensure you are fully trained on departmental specific Health & Safety including:- Health & Safety Policy Control of Substances Hazardous to Health Risk Assessment Manual Handling Dangerous Machinery Personal Protective Equipment To ensure that all training received is fully recorded, signed and available upon inspection. practices updated as required. To maintain the safety of guests and employees by securing areas when not in use. Encouraging all employees to be vigilant when at work. To report to Maintenance any damage or faults to equipment or plant. Operational To be fully aware of the Hotel facilities and activities and to actively promote on every occasion. To ensure you consistently adhere to the Company standards with attention to detail. This is to include ensuring shift controls and procedures are adhered to. Working to the minimum standards of performance for all service activities within the Kitchen. As agreed with Senior Management and used as part of your basic job training. To ensure that all areas are presented to the agreed standard. To ensure that all food served is properly recorded as per Hotel policy. To be fully aware of the preparation and service of all dishes on the Hotel menus. To prepare and present dishes on Hotel menus according to customer requirements. To carry our Mise-en-Place in your allocated work area to meet forecasted demand. To ensure all food served conforms to the minimum requirement of the Company, and that all menus are correctly costed with dish specification prepared in advance. To ensure that staff meals are of an acceptable standard of quality, standard and size. To ensure standards of hygiene and cleanliness within the kitchen area is of the highest level and is in compliance with both Hotel policy and current legislation. To exercise effective stock rotation and maintain stock levels in accordance with hotel business and according to Hotel and Company policy. This includes recording temperature checks of food commodities. To keep food wastage to a minimum. To assist in menu planning, food ordering, and quality control where requested. To support the Head Chef in generating a customer-led product, thereby stimulating food sales throughout the Hotel. Expenditure There is no authority to commit the Hotel to any form of expenditure without express consent from your Manager. Limits of Authority There is no authority to commit the Hotel to any contractual agreement. This job description cannot be exhaustive due to the requirements of the Hotel Industry. Therefore, the job holder may be required from time to time to carry out other tasks as requested by Management. The above will remain in force until otherwise amended in writing
Apply for this job now

Details

  • Job Reference: 704431210-2
  • Date Posted: 5 September 2022
  • Recruiter: Matrix People
    Matrix People
  • Location: Stratford-upon-avon, Warwickshire
  • Salary: £23,000 to £27,000
  • Sector: Hospitality & Tourism
  • Job Type: Permanent