Chef de Partie
- Reference :
- Category :
- Hospitality & Catering
- Job Type :
- Salary :
- £11.00 - £12.50 Per Hour
- Location :
- Job Posted :
Responsible for ensuring the smooth running and consistent standards of section within kitchen. To assist the Head Chef and General Manager in the smooth running of the Restaurant.
Ensure food presentation meets standards consistently for all menus.
To organise the shift on the section for which responsible to ensure its smooth running and to ensure that all areas of the kitchen maintain company standard.
Ensure mise en place takes place and service is met.
To be responsible for completing the daily checklist regarding mise en place and food storage.
Maintain a high standard of kitchen hygiene and cleanliness within section to include stores, ovens fridges grill and ventilation.
To give tasks to Commis Chef Students and check that they are carried out in the correct manner.
As specified daily by the Head Chef or Sous Chef to ensure the overall smooth running of the section e.g. setting up of food mise en place and china and silverware requirements etc.
To write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef or Sous Chef in order to achieve the correct stock rotation.
Assist Head Chef in obtaining food stock control and stock rotation wastage etc.
To check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
To attend meetings with the Head Chef, Sous Chef and other meetings as requested by the Head Chef.
To keep the section clean and tidy.
To pass on all information to next shift about mise en place (report everything) and make sure night shift is covered
Assist Head Chef in the introduction of new menus updating departmental standards.
To report any problems regarding failure of machinery and small equipment to the Chef de Partie, Sous Chef and to follow up and ensure the necessary work has been carried out.
Ensure you adhere to the Health & Safety Legislation by carrying out your duties in the manner you have been trained, adhering to the C.O.S.H.H. hazard data sheets for chemical handling and your department risk assessment sheets for safe working practices.
Report any accidents or potential hazards to the Head Chef, Sous Chef and/or General Manager.
Attend Health & Safety Training sessions as required, e.g.: Food Hygiene, Fire Training, Health & Safety, C.O.S.H.H. and Manual Handling.
Attend and participate in departmental training as required.
Attend monthly departmental focus meetings.
Ensure you meet standards for appearance at all times, e.g.: wearing the appropriate uniform in a clean and ironed condition, hair is clean and tidy, security shoes cleaned, and no body odour.
Maintain a good working relationship with all colleagues.
Assist your manager in keeping department operating expenses to a minimum by controlling the use of lighting, heating, cleaning materials and equipment.
Undertake any other reasonable duties as may be requested by Management from time to time.
To implement equal opportunities policies and to work actively to overcome discrimination on grounds of race, sex, disability, sexuality, age or status in the College’s services;
To implement and adhere to safeguarding policies and practices.
To ensure that data is handled in line with the General Data Protection Regulations.