Job Description

Pay:

Up to 35,000.00 per year Plus Service Charge

JOB TITLE: Senior Chef de Partie

REPORTING TO: Snr Sous Chef/ Executive Chef

MAIN PURPOSE OF JOB:

Managing the day to day business with a passionate

approach to quality customer delivery.

GENERIC KEY ACCOUNTABILITIES:

People

To take pride in everything I do To consistently deliver outstanding hospitality To anticipate and react to the needs of our guests To be an ambassador for the Macdonald Brand To take ownership for my personal development and performance To contribute to the overall effectiveness and performance of my team

Product

To consistently deliver Macdonald core standards which are relevant to my role To maintain a safe and clean environment To take responsibility for understanding our products and services To proactively look for ways to improve or enhance the guest experience To use feedback to improve my personal performance whilst activity encouraging feedback from others To give my full to support to company initiatives

Process

To complete and act upon training (including statutory) in line with company policy and procedures To follow all processes assigned to my role ensuring full compliance To identify any barriers or challenges which may prevent me from delivering on agreed processes To take responsibility for keeping up to date with any changes in my department

Profit

To have an awareness and understanding of operational costs related to the performance of my job role To look for ways to protect the profit of the organisation without compromising the guest experience Be aware of department objectives and ensure all sales opportunities are exploited (OWS) To promote the products and services to our guest at every opportunity Spot and act on every opportunity for sales To act upon any reasonable instructions from management as pertains to my job responsibilities

JOB SPECIFIC ACCOUNTABILITIES:

Responsible for leadership on a particular section showing diligent food hygiene and stock control.

Shows good understanding of cooking techniques.

Supporting senior chefs in menu planning and dish development.

Set achievable tasks for junior members of the team which are measurable.

To lead by example and set high standards for the team.

Responsible for competently managing the day to day activities in a section.

Supporting senior chefs with health and safety, food production and food safety.

Developing and training of Commis Chef's and apprentices.

Take shared responsibility for HACCP report system in the kitchen.

To clean and prepare food in accordance with set procedures as directed by senior kitchen staff.

Assist in the preparation and cooking of staff meals.

To operate and clean equipment with due regard to safety.

To adhere to cleaning and maintenance schedules.

Control of company stock and property, ensuring correct storage of food.

Willingness to learn new cooking techniques and preparation styles.

Show a full understanding of food care and the importance of waste management.

To work hygienically at all times showing good fridge organisation

To achieve a minimum basic food hygiene certificate.

To understand local authority expectation

To support head chef in the delivery of food cost targets

To undertake any other duties as may reasonably be requested by the management.

KEY MEASURES:

Brand standard audits

Health & Safety checks

Guest feedback

TripAdvisor

Mystery guest

AA inspection outcome

PSN audits EHO reports
Job Type: Full-time

Additional pay:

Performance bonus Tips
Benefits:

Discounted or free food Employee discount Free parking Gym membership On-site parking Store discount

Pay:

Up to 35,000.00 per year Plus Service Charge

Work Location: In person

Job Type: Full-time

Pay: 35,000.00 per year

Work Location: In person