Job Description

Job Title: Senior Chef de Partie

Department: Kitchen

Responsible to: Head Chef

General Scope and Purpose

To be totally customer focused by consistently delivering excellent customer service with an informed, friendly and effective approach.

To be responsible for the preparation and presentation of all dishes in your allocated working area in order that guests receive efficient service and high quality dishes.

To gain experience in all sections of the kitchen and ensure company and legal requirements are maintained at all times.

Responsibilities

Managing a Section:

Oversee the preparation, cooking, and presentation of dishes within a specific section (e.g., meat, fish, vegetables, pastry). Ensure all food items are prepared to the required standards and in a timely manner. To maintain high standards of working practices in terms of personal appearance and working methods. To assist with various cleaning duties as required.

Supervising Junior Staff:

Guide and train Commis, Chefs de Partie and junior kitchen staff in food preparation, cooking techniques, and kitchen procedures. Delegate tasks within the section and ensure that staff are working efficiently. To ensure kitchen porters cleaning schedules are being followed and fully completed to standard. To take action when and where required to rectify any failings and/or report any non-compliance issues to the Head Chef or Sous Chef.

Ensuring Food Quality and Consistency:

To be fully aware of the preparation and service of all dishes on the hotel menus. Monitor food quality at every stage of preparation and presentation to ensure dishes meet the restaurant's standards. Taste and correct seasoning, texture, and portion size as required. To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances so they can be rectified immediately. To follow portion control guidelines in order to ensure the profitability of the kitchen is maintained. To keep food wastage to a minimum. To ensure food materials are stored correctly and rotated to meet company and legal requirements.

Maintaining Health & Safety Standards:

Ensure all kitchen staff comply with health and safety regulations and food hygiene standards. Conduct regular checks of equipment and work areas to maintain cleanliness and safety. To ensure all security and control procedures laid down are strictly adhered to. To ensure on all occasions you observe safe and hygienic working practices in order to satisfy the requirements of the Health & Safety at Work Act and other statutory legislation. To be fully aware of and strictly observe Food Hygiene, Health & Safety, Fire Safety and Security policies and procedures. To be fully aware of and comply with hotel and Company rules and regulations as identified in the Team Member handbook and on the Team Noticeboards. To report any damage or wear and tear occurring within your areas of work.

Stock Control & Inventory Management:

Monitor stock levels and report any shortages or excess to the Head Chef. Assist in ordering ingredients, ensuring that the section is adequately stocked while minimizing waste.

Menu Input and Development:

Collaborate with the Head Chef and Sous Chef in developing new recipes or improving existing dishes. Contribute to menu planning by suggesting ideas for seasonal or special dishes.

Managing Food Costs:

Ensure portion control and minimize waste to help maintain cost-effectiveness in the kitchen. Monitor ingredient usage and keep food costs in line with budgetary goals.

Adapting to Service Demands:

Respond quickly to changing service demands, ensuring smooth operation during peak hours. Support other sections of the kitchen when required, ensuring timely and efficient service.

Team Collaboration:

Work closely with the Head Chef, Sous Chef, and other team members to ensure effective communication and kitchen operation, attending operational meetings. Assist in problem-solving during busy service times or when issues arise. To attend daily meetings (e.g. 10am/ 3pm) and communicate changes in the business and other relevant information. To support the Head Chef in the absence of the Sous Chef

Training and Development:

Provide training to new hires and junior team members to develop their skills and integrate them into the kitchen team. To attend training when required.
This cannot be exhaustive due to the peculiar requirements of the hotel industry. Therefore, the job-holder may be required from time to time to carry out tasks requested by the Management.

Job Type: Full-time

Pay: 28,275.00 per year

Work Location: In person