Chef-de-Partie (Corporate Events Co, Great Culture!)

Fantastic role for an experienced Chef-de-Partie to join a lovely company with multiple sites aross Central London. The Chef-de-Partie would report directly in to the Head Chef and be part of a great team with a really lovely atmosphere where everyone works together collaboratively.

Overview

To assist the Head Chef in the management, preparation, delivery & presentation of all Food and
Beverage with the aim to provide the highest level of client service within budget.

Key responsibilities

Food Preparation

?? To ensure the prompt service of all meals and services at the required times to the companies
standards and to the delegates satisfaction
?? Under the instruction of the Head Chef, be responsible for the preparation & presentation of
the food needed for consumption in the restaurant, and be available at service periods
?? To ensure that the methods of preparation and presentation comply with the current
recognised catering standards under the guidance of the Head Chef
?? To prepare and assist at special functions which may fall outside normal working hours

Operational and Customer Service

?? In the Head Chef's absence ensure that all the waiting staff are familiar with the daily menu
including content and explanation, ensuring that a de-brief takes place before each daily
service and portion control is monitored
?? To ensure any client requests and comments are responded to promptly and reported to the
Head Chef
?? To assist the Head Chef with serving on hot counters to ensure that the catering standards are
met and are running in accordance with the booking schedule and all clients requirements are
met and exceeded
?? To liaise in advance with the events team in the Head Chef's absence to determine the
forthcoming weeks events, numbers and specific catering and operational requirements to
support the smooth running of all events

Management of Staff

?? To assist Head Chef in the supervision of any agency and junior staff on site

Financial

?? To work alongside the front of house team to ensure that there is effective stock rotation
system within the department
?? To accurately record wastage and under the guidance of the head chef take appropriate steps
to keep wastage to a minimum

Health & Safety

?? To adhere to all company and statutory regulations pertaining to health, safety and fire at all
times
?? To ensure a high standard of personal, general cleanliness and hygiene to comply with etc
venues and statutory regulations
?? To wear the correct standard of dress or uniform at all times
?? To adhere to the company and statutory regulations pertaining to safety and hygiene
operations of the kitchen and ancillary areas at all times
?? To report any defective and hazardous equipment immediately to the Head Chef
?? To ensure that stores and other areas of potential loss are secured at all times
?? To report any loss immediately to the Venue Manager
?? To adhere to all regulations appertaining COSHH and HACCP at all times

Other responsibilities

?? To carry out any reasonable management requests including duty management shifts
?? To build good working relationship with all other areas of the venue team
?? To support the venue team including assisting with client events that may fall outside of
normal working hours and weekends
?? Attend any company events as requested by the Venue Manager

Competencies

Food preparation
Customer service
Basic People Management
Serving breakfast, lunches and dinners
Hygiene and cleanliness
System Knowledge
Building Management and Health and Safety