Job Description

OVERVIEW & CORE VALUES

At 7 Hospitality Management, every member of our team must play their part in delivering exceptional service to our guests, our owners and our colleagues.

As a Chef de Partie working for the 7H managed hotels, you will demonstrate a positive can do attitude to drive exceptional standards and guest experience to deliver the hotel's overall objective.

7H have 4 core important values which are central to the success of the hotel;

Ownership| We think and perform like owners

Driven| We have a constant desire for improvement

Transparency| We ensure clarity in communication so that there are no surprises

Investment in our People| We continuously invest in our people to ensure that they are the best that they can be

CORE DUTIES AND RESPONSIBILITIES

To ensure all food is cooked and prepared to the agreed standards To maintain the highest degree of hygiene and food safety To ensure temperatures and delivery checks are carried out and recorded To control quality of food and ensure food wastage is minimised To assist in quality control To assist other chefs in their work if the workload permits To ensure the highest standard of cleanliness, maintenance and safety in the kitchen at all times Support the Sous chef with ideas for creative menus Ensure all food labelling is current and up to date as per current health and safety guidelines Food allergen compliance - ensure own personal training is up to date and full understanding of food allergen legislation
People

To maintain good working relationships with colleagues in all departments of the hotel

To be fully aware of daily activities in the hotel

Display a pro-active and leading role in terms of service, culture, development, team image, systems, procedures and skill development

Attend regular briefing sessions and hotel meetings when required

Have excellent personal presentation and adhere to the company standards of appearance at all times

Maintain high levels of enthusiasm and commitment to every task undertaken

To attend training when required

To constantly improve and develop product knowledge to maximise quality of service

To comply with time keeping and attendance policies

Quality

To ensure that guests receive an exceptional level of service and will want to return

To ensure excellent presentation of dishes as directed by Sous Chef and Head Chef

Ensure all standard operating procedures are adhered to

Adhere to all company policies and procedures

Ensure reporting of any maintenance issues within department reporting any damage and wear and tear to Line Manager

Understand departmental risk assessments, be trained against them and train all kitchen staff

To be fully conversant with the Hotel policy on:

Fire & Evacuation

Security procedures

Health & safety policy

Profit

Pro-actively pursue all practices in line with company environmental and energy saving initiatives

Take a positive approach towards upselling and confidently promote the product

To participate in guest activities that promote the hotel product and its services

Ensure minimal food wastage

General

Comply with the company codes of conduct at all times

Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals

Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries

Understand your role and responsibilities in terms of the hotel Health & Safety Policy including completion of all mandatory training

Familiarise yourself with emergency and evacuation procedures

Have a flexible approach to the hours you are required to work to meet the needs of the business

Ensure own 100% Flow training completion

Success Criteria

Arrive at work at the correct time, in the appropriate uniform, making sure that it is in immaculate condition

Display a positive attitude at all times

Contribute to the department ability to achieve or exceed the budgeted revenue and control expenditure

Meet targets and objectives as set by Sous/Head Chef

Minimal complaints from stakeholders to be received

JOB SPEC

Key Skills/Requirements

Previous experience as a Chef de Partie within the hospitality industry

High level of attention to detail

Team player and able to work proactively with a wide remit

Ability to work under pressure and under own initiative

Positive Can Do Attitude

Enthusiastic and passionate to develop own skills and knowledge plus those around you

Key Skills Desirable

Recognised industry awards

Previous experience in Hotel environment

Food Safety Level 2 or equivalent

Awareness of COSHH and chemical safetyResponsibilities:
- Prepare and cook food items according to recipes and quality standards
- Ensure that all food is prepared in a timely manner and meets the required presentation standards
- Supervise and coordinate activities of other kitchen staff members
- Monitor food production to ensure compliance with food safety and sanitation regulations
- Assist in the development of new menu items and recipes
- Maintain a clean and organized work area
- Follow proper procedures for handling and storing food

Skills:
- Strong culinary skills with experience in food preparation and cooking techniques
- Knowledge of food safety regulations and best practices
- Ability to work in a fast-paced environment while maintaining attention to detail
- Excellent communication and teamwork skills
- Strong organizational and time management abilities
- Experience in supervising and managing a team in a kitchen setting
- Familiarity with kitchen equipment and utensils used in food preparation

If you have a passion for cooking, enjoy working in a team-oriented environment, and have experience in the culinary industry, we would love to hear from you. Join our team as a Line Cook and be part of creating delicious meals for our guests.

Job Type: Full-time

Pay: Up to 30,000.00 per year

Benefits:

Employee discount Flexitime Free parking On-site parking
Application question(s):

Do you have experience working at a 2 Rosette level or above?
Work Location: In person