Chef De Partie

Chef de Partie 4O hrs Per Week + Overtime £25.000 - £26,000 Per Annum Permanent role What is the main purpose of the role? Assists in running the kitchen, contributing to the overall success of the restaurant, outlet and banquets, in accordance with the hotel’s standards and financial goals. Key Responsibilities and Duties ·Organises and sets up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity. ·Ensures that all dishes from that section are prepared consistently and according to standard recipes. ·Assists the Sous Chefs and Exec Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures. ·Monitors food and operating costs and controls these by reducing waste. ·Trains the kitchen porters in that section of kitchen in the skills necessary for them to perform their function. ·Works in any sections of kitchen when necessary or as requested by the Senior Sous Chef or Exec Chef. ·Ensures the sanitation standards for kitchen are being met. ·Is familiar with all sections of the kitchen to facilitate the flexible use of colleagues. ·Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. ·Provides fast, friendly, professional and responsive customer service to the restaurant service delivery team. ·Ensures that set ticket times are met and communicates to management if not met. ·Checks stations assigned to and check for complete setups. ·Stays focused and is conscious about food presentation and consistency. ·Practices proper food handling procedures. ·Practices proper knife handling skills. ·Uses and applies proper kitchen safety procedures and basic cooking skills. ·Properly wraps, labels, dates and stores all food items in their correct areas. ·Sets up, operates and cleans all kitchen machinery/equipment and stores it in its proper place. ·Maintains compl