Senior Chef De Partie
- Recruiter
- Anonymous
- Location
- Liphook
- Salary
- D.O.E
- Posted
- 26 Sep 2018
- Closes
- 24 Oct 2018
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
REPORTS TO: Head Chef / Sous Chef
DUTIES AND RESPONSIBILITIES
* To offer a personal service to all Company Guests and club members that is in keeping with the resort
* To work in conjunction with the service staff to ensure a high level of service is received by the guest.
* Maintaining clear communication between the Kitchen and all other Departments.
* The preparation and presentation of the breakfast and lunch buffets ensuring it is adequately stocked and well presented for the duration of the services.
* The preparation and presentation of the caf?? and dinner menus ensuring that all items are reasonably stocked and available.
* Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction
* Through a hands on approach, maintain & improve standard of product, introducing more variety of menus
* Training of team members on section, delegation of tasks to commis and demi chefs - to motivate, coach and team build
* Control departmental food cost expenditure and to minimize food wastage
* Assist other Chefs when necessary and help each other to remain motivated and focused
* To take responsibility and assist the Sous Chef in the absence of the Head Chef
* Responsible for the cleanliness, stock control, organization and standards of the section
* Ensuring hygiene standards of the kitchen are maintained.
* Attend and contribute to any meetings as required.
* Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels and updating the Head Chef on current stock levels.
* To gain a working knowledge of the Company healthy eating philosophy and ensure staff are trained and philosophy is implemented in department
* To be fully aware of the company Food Safety Policy and to implement and monitor all Health and Safety hygiene practices and procedures including temperature checks.
* Attend training courses as required and ensure staff in the department attend.
* To work towards the aims of the Kitchen and Resort
* To be fully conversant with the Resort's emergency procedures.
* Ensures that health and safety standards are maintained in the kitchen and action/report any hazards as necessary.
* Comply and with all Company Policy and Procedures
* Complete any other reasonable duties as requested by the Senior Management Team.
PERSON SPECIFICATION
Qualifications
NVQ 1/2
Food hygiene certificate level 2 - preferred but not essential as training can be given.
Experience
Experience of working to the level of chef de Partie
Previous experience of working in a high quality establishment
Experience of working with covers of 100+
Experience of working with strict Health and Hygiene regimes
Experience of ordering and stock control
Developing staff and passing on knowledge and skills
Skills
Able to work within a team environment and to communicate effectively with all members of the team.
Able to follow detailed instructions and to produce consistent results
Able to provide work of a high standard to specified deadlines and timescales - to execute duties with an eye for detail
Motivational skills to motivate others
Excellent organisational skills
Effective communication and interpersonal skills
Strong customer care
Knowledge and Understanding
Good understanding of all applicable Health & Safety legislation
Stock control
Nutritional and Allergy requirements
Full understanding of food controls
Other requirements
A passion for good food and service
An enthusiasm for the role and for the hospitality and leisure industry in general.
Flexibility to work shifts including evenings, weekends and public holidays subject to rota and a willingness to extend of change hours and days of work from time to time upon request and subject to operational requirements.
BENEFITS
We offer industry competitive salaries and an attractive benefits package, which includes:
Contracted 28 days / shifts annual holiday including bank holidays, which increases with service.
Generous staff discount in the companies boutique and retail offer.
Employee and family member discount for mid-week residential breaks at Champneys resorts.
Complimentary staff spa facility day on successful completion of probationary period.
Subsidised meals whilst on duty.
Discounted Club Membership.
Childcare voucher scheme.
Participation in Wider Wallet shopping discount scheme.
Option to join private healthcare scheme.
Training and development opportunities.
Some restrictions or variations may apply depending on resort, role and length of service. Our benefits package is subject to review from time to time
DUTIES AND RESPONSIBILITIES
* To offer a personal service to all Company Guests and club members that is in keeping with the resort
* To work in conjunction with the service staff to ensure a high level of service is received by the guest.
* Maintaining clear communication between the Kitchen and all other Departments.
* The preparation and presentation of the breakfast and lunch buffets ensuring it is adequately stocked and well presented for the duration of the services.
* The preparation and presentation of the caf?? and dinner menus ensuring that all items are reasonably stocked and available.
* Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction
* Through a hands on approach, maintain & improve standard of product, introducing more variety of menus
* Training of team members on section, delegation of tasks to commis and demi chefs - to motivate, coach and team build
* Control departmental food cost expenditure and to minimize food wastage
* Assist other Chefs when necessary and help each other to remain motivated and focused
* To take responsibility and assist the Sous Chef in the absence of the Head Chef
* Responsible for the cleanliness, stock control, organization and standards of the section
* Ensuring hygiene standards of the kitchen are maintained.
* Attend and contribute to any meetings as required.
* Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels and updating the Head Chef on current stock levels.
* To gain a working knowledge of the Company healthy eating philosophy and ensure staff are trained and philosophy is implemented in department
* To be fully aware of the company Food Safety Policy and to implement and monitor all Health and Safety hygiene practices and procedures including temperature checks.
* Attend training courses as required and ensure staff in the department attend.
* To work towards the aims of the Kitchen and Resort
* To be fully conversant with the Resort's emergency procedures.
* Ensures that health and safety standards are maintained in the kitchen and action/report any hazards as necessary.
* Comply and with all Company Policy and Procedures
* Complete any other reasonable duties as requested by the Senior Management Team.
PERSON SPECIFICATION
Qualifications
NVQ 1/2
Food hygiene certificate level 2 - preferred but not essential as training can be given.
Experience
Experience of working to the level of chef de Partie
Previous experience of working in a high quality establishment
Experience of working with covers of 100+
Experience of working with strict Health and Hygiene regimes
Experience of ordering and stock control
Developing staff and passing on knowledge and skills
Skills
Able to work within a team environment and to communicate effectively with all members of the team.
Able to follow detailed instructions and to produce consistent results
Able to provide work of a high standard to specified deadlines and timescales - to execute duties with an eye for detail
Motivational skills to motivate others
Excellent organisational skills
Effective communication and interpersonal skills
Strong customer care
Knowledge and Understanding
Good understanding of all applicable Health & Safety legislation
Stock control
Nutritional and Allergy requirements
Full understanding of food controls
Other requirements
A passion for good food and service
An enthusiasm for the role and for the hospitality and leisure industry in general.
Flexibility to work shifts including evenings, weekends and public holidays subject to rota and a willingness to extend of change hours and days of work from time to time upon request and subject to operational requirements.
BENEFITS
We offer industry competitive salaries and an attractive benefits package, which includes:
Contracted 28 days / shifts annual holiday including bank holidays, which increases with service.
Generous staff discount in the companies boutique and retail offer.
Employee and family member discount for mid-week residential breaks at Champneys resorts.
Complimentary staff spa facility day on successful completion of probationary period.
Subsidised meals whilst on duty.
Discounted Club Membership.
Childcare voucher scheme.
Participation in Wider Wallet shopping discount scheme.
Option to join private healthcare scheme.
Training and development opportunities.
Some restrictions or variations may apply depending on resort, role and length of service. Our benefits package is subject to review from time to time