Chef de Partie

☞ Blue Arrow

View: 112

Update day: 07-05-2024

Location: Nantwich North West

Category: Food & Beverage

Industry: Human Resources Staffing

Job type: Temporary

Salary: £14 - £21 an hour

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Job content

Job Title: Chef De Partie
Reporting to: Head Chef
Overall Objectives: To assist the Head Chef in the management of the kitchen operation and ensure the company’s reputation for food quality is maintained at all times.
Specific Responsibilities:
  • To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef.
  • To carry out the smooth and efficient running of the section as appropriate.
  • To assist the Head Chef with compiling food orders and developing new food concepts.
  • To plan, prepare, cook and present food to the standards required by the company and the client.
  • To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
Client Service:
  • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
  • To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
  • To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
People Management:
  • To assess kitchen team performance and recognise training needs and potential as appropriate.
  • To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ’open door’ policy.
  • To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
  • To treat your team at location as you would expect to be treated.
Financial Management:
  • To ensure all financial controls, costings, wastage and orders are met within the client budget.
  • To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
Health & Safety, Food Safety, the Environment:
  • To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
  • To ensure all equipment is well maintained and is in good working order.
  • To ensure safe working practices are followed and equipment faults are reported to the Head Chef.
  • To ensure that all company procedures and work instructions are fully understood and practised by all employees.
  • To promote and encourage environmental improvement initiatives as appropriate within the business.
Additional Responsibilities:
  • To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
  • To take responsibility for contributing towards your own development with the guidance of the Head Chef and attending training courses as identified.
  • To show commitment to company values in all aspects of your role.
  • To act as a positive ambassador for the business.
  • To attend to any reasonable request made by the client or Management.
  • To assist / deputise for the Sous Chef/Head Chef.
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Deadline: 21-06-2024

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