job roles
chef de partie
job description
Assist the Head chef with the supervision of the kitchen and planning / cooking of breakfast, packed lunch, crèche lunches, afternoon tea, children's tea, bar snacks, three course dinner, weekly speciality dinner and staff meals. Deputising for Head chef in his absence. General cleaning duties throughout the hotel reception area.
Offer a professional and friendly service at all times.
Assisting with planning and supervision of daily and weekly cleaning of kitchen and food storage areas as well as carrying out above tasks.
Assisting with stock takes and weekly ordering.
Quality control reports.
Completing H&S checks, and cleanliness checks.
Being in charge of you own area within the kitchen and take full ownership of it.
Offer a professional and friendly service at all times.
Assisting with planning and supervision of daily and weekly cleaning of kitchen and food storage areas as well as carrying out above tasks.
Assisting with stock takes and weekly ordering.
Quality control reports.
Completing H&S checks, and cleanliness checks.
Being in charge of you own area within the kitchen and take full ownership of it.
key accountabilities & responsibilities
Kitchen Management
Being entirely responsible for the running of your area stated by Head chef.
Accountable for all preparations and organisation of your area.
Lead and inspire the team to live by the service principles, giving a professional first impression of the kitchen.
Understand & adhere to all company policies & procedures.
Commercial/Financial Management
Deliver relevant service to ensure that services are sold, optimising revenue opportunities therefore achieving or surpassing the required resort targets.
Support the kitchen team in delivering all incremental items.
Quality Assurance/Customer Service
Manage and deliver all products to the customer.
Communication
Keep Head chef and all staff informed on all relevant updates using varied methods of communication.
Escalate or communicate to Head chef and hotel Manager all issues deemed fit or which cannot be resolved by you.
Incident Management
Manage all incidents in line with company procedure.
Being entirely responsible for the running of your area stated by Head chef.
Accountable for all preparations and organisation of your area.
Lead and inspire the team to live by the service principles, giving a professional first impression of the kitchen.
Understand & adhere to all company policies & procedures.
Commercial/Financial Management
Deliver relevant service to ensure that services are sold, optimising revenue opportunities therefore achieving or surpassing the required resort targets.
Support the kitchen team in delivering all incremental items.
Quality Assurance/Customer Service
Manage and deliver all products to the customer.
Communication
Keep Head chef and all staff informed on all relevant updates using varied methods of communication.
Escalate or communicate to Head chef and hotel Manager all issues deemed fit or which cannot be resolved by you.
Incident Management
Manage all incidents in line with company procedure.
key relationships (internal & external contacts)
Hotel Manager, Head Chef and kitchen staff.
Customers and possibly suppliers.
Customers and possibly suppliers.
key skills, knowledge, experience and competencies
Good knowledge of the company processes/procedures and of in resort operation. To be conversant with the varied Team Manager roles ensuring flexibility through season & beyond.
Competencies
Customer Focus.
Communication Skills.
Accountability.
Making decisions.
Any additional relevant information
Constantly seek out efficiencies to prove return on overhead.
Ability to balance service versus costs.
Competencies
Customer Focus.
Communication Skills.
Accountability.
Making decisions.
Any additional relevant information
Constantly seek out efficiencies to prove return on overhead.
Ability to balance service versus costs.
4 key technical skills (assessment criteria)
Technical Skills 1: Determined to succeed.
Technical Skills 2: Be flexible and adaptable.
Technical Skills 3: Fluent with company policies, procedures to enable management with minimum direction.
Technical Skills 4: Team-worker and Takes ownership of their role.
Technical Skills 2: Be flexible and adaptable.
Technical Skills 3: Fluent with company policies, procedures to enable management with minimum direction.
Technical Skills 4: Team-worker and Takes ownership of their role.
