Profile

The role of the Chef De Partie is to work coherently as part of team and taking responsibility for the section they are working in ensuring that they deliver food consistently, to the correct standard and delivering a wonderful customer experience. Always working with a positive and proactive attitude ensuring professional work practices are always adhered to and that we work within the recommend health safety guidelines always ensuring safe food and a hygienic clean working environment and with all aspects of HACCP applied. 

A passionate and enthusiastic individual that wants to learn and develop and grow with a progressive company that is all about the food and customer journey. Exceptional levels of teamwork and working extremely well in in a high pressure fast paced environment taking pride in every plate of food served and always looking to improve and grow professionally within the kitchen environment. 

Responsibilities:

• To be punctual, organised and manage an assigned section 
• ensuring Mise en Place is completed for service ensuring food is delivered to the highest standard consistently 
• ensuring a fantastic customer experience while working closely with front and back of house teams  
• Prepare and serve dishes under the direction of The Head Chef with consistent attention to detail, showing a genuine interest and passion for all things culinary. 

Must be reliable, punctual & dependable showing a professional attitude, a team player, whilst working within a busy environment.  

Exhibit an exceptional standard of hygiene awareness ensuring all statutory HACCP recommendations are always adhered to. That our systems and procedures are followed without exception. 

Exceptional standards of Personal hygiene and presentation are always adhered to while working, a sense of pride in your uniform ensuring a clean, ironed white short sleeved jacket, black pants, skull cap. Clean Striped bib apron, non-slip safety shoes 

Always liaise respectfully with the management and culinary team, dietary requirements, special requests, VIP’s etc. 

Ensure the waitstaff team are fully briefed on each dish, its ingredients and how best to describe each dish to guests. 

Preparation of dishes to the highest standard. 

Supervising and training junior colleagues, when required. 

Follow set portion control and ensure all food is purchased in the first instance from our preferred suppliers wherever possible. 

Ensure all food is stored, handled, and packed at the correct temperature and in accordance with Food Handling and Hygiene Regulations. 

Always maintain all required HACCP management records, recording temperatures throughout service and at all times throughout the day. 

Reporting any problems, accidents, unsafe conditions, or equipment trouble to Chef and/or management. 

To promote good team relations in the department ensuring fairness and consistency in all dealings with team. 

To work with the highest levels of respect and promoting positive team work at all times