Chef De Partie

Job summary
Supervising staff and ensuring high levels of food preparationDelivering excellent Guest and Member experienceAssisting with food cost controls
Job seniority: associate level
Responsibilities
• Ensuring all food preparation meets standards• Preparing and presenting high quality food• Supervising staff• Keeping all working areas clean and tidy• Preparing mis-en-place for relevant menus• Assisting in positive outcomes from guest queries• Ensuring food stuffs are of good quality and stored correctly• Contributing to controlling costs and improving gross profit margins• Assisting other departments and maintaining good working relationships• Assisting in training of staff and reporting maintenance, hygiene, and hazard issues• Complying with hotel security, fire regulations, health and safety, and food safety legislation• Being environmentally aware
Requirements
• Minimum of 2 years previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role• Current, valid, and relevant trade commercial cookery qualification• Strong coaching skills• Ability and desire to motivate teams• Excellent communication skills• NVQ Level 3 Achieved Basic Food Hygiene Certificate• Supervisory experience• Positive attitude• Ability to work under pressure• Ability to work on own or in teams