Assisting the running of the kitchen, contributing to the overall success of the restaurant in accordance with the hotel‘s standards and financial goals.
Key Responsibilities and Duties
Organises and sets up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity.
Ensures that all dishes from that section are prepared consistently and according to standard recipes.
Assists the Sous Chefs and Executive Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.
Monitors food and operating costs and controls these by reducing waste.
Trains the kitchen porters in that section of kitchen in the skills necessary for them to perform their function.
Works in any sections of kitchen when necessary or as requested by the Senior Sous Chef or Executive Chef.
Ensures the sanitation standards for kitchen are being met.
Is familiar with all sections of the kitchen to facilitate the flexible use of colleagues.
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
Provides fast, friendly, professional and responsive customer service to the restaurant service delivery team.
Ensures that set ticket times are met and communicates to management if not met.
Checks stations assigned to and check for complete setups.
Stays focused and is conscious about food presentation and consistency.
Practices proper food handling procedures.
Practices proper knife handling skills.
Uses and applies proper kitchen safety procedures and basic cooking skills.
Properly wraps, labels, dates and stores all food items in their correct areas.
Sets up, operates and cleans all kitchen machinery/equipment and stores it in its proper place.
Maintains complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated.
Efficiently works with materials and/or resources being aware of and minimising costs and expenses.
Keeps workstation clean at all times during service time.
Performs all duties in adherence to all company standards and policy
Must have the ability to work a flexible schedule and late hours when necessary.
To attend all required company meetings and training.
The Ideal Candidate
It would be preferable for the Chef de Partie to have previous experience of working within a similar sized kitchen.
You will need excellent organisational skills alongside the ability to work both independently as well as part of a team.
It is essential that you can follow instructions whilst using your own initiative to prioritise tasks in fast paced and potentially stressful environment.
CRC Recruitment are a leading Midlands based recruitment consultancy covering vacancies across the UK. We have been established since 2003 and have a reputation for high service standards to both candidates and clients. We supply permanent or temporary staff to all areas of business covering a variety of different industry sectors.
