Chef de Partie

Job Reference: 12ACdP

Job Summary

We are looking for a a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of a kitchen section.

Minimum Experience and Qualification Required:

  • Diploma in food preparation and culinary arts
  • Must have at least 1 years experience in a 5* Hotel or fine dining establishment
  • Good knife skills
  • Neat with high regard for personal hygiene and presentation
  • Solid English verbal communication skills
  • Understanding and application of basic math calculations
  • Able to work flexible hours, weekends and holidays with a long cycle of consecutive work days

Key Performance Objectives:

  • To manage section and section staff ensuring that:
    • Section stock levels are correct and where required requisitioned in accordance with SOP
    • Mise en place requirements are planned, actioned and handed over in accordance with SOP
    • All food prepared is done in accordance with recipes an RCH and LHW time standards
    • Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
    • Section’s WIF Stock is cleaned, organised, labeled and rotated in accordance with SOP
  • To communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes known
  • To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
  • Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
  • Ensure that fridge temperatures are monitored and reported daily