Chef de Partie - London
- Employer
- Holiday Inn Kensington High Street
- Location
- Kensington, London
- Salary
- Competitive
- Closing date
- 18 Oct 2019
View more
- Sector
- Chef jobs, Chef de Partie, Commis Chef, Demi Chef De Partie
- Job Type
- Full Time
Job Details
Chef de Partie - Holiday Inn - Kensington
Department: Kitchen
Reports to: Sous Chef/ Senior Sous Chef/Executive Head Chef
SCOPE & GENERAL PURPOSE OF JOB
To supervise and manage a section of the kitchen to ensure that objectives are met in relation to all food prepared within the hotel.
Duties and responsibilities:
Food Quality
To ensure that food hygiene standards are exemplary at all times so that legal and company requirements are met.
To ensure that correct mis-en-place has been effected before service and that the staff are completely familiar with the production of dishes on the menu.
To ensure the correct preparation, presentation and service of dishes to the guests and also the staff restaurant according to the standards of the hotel.
Swabs and other required procedures are carried out according to company standards
Best practice is adapted to suit the hotel’s operation
Safe and hygienic working practices are demonstrated during every shift
Action is taken swiftly to correct any observed contravention in health, safety or hygiene practices.
There is no shortage nor wastage
Service is calm and organised
Presentation standards and SOPs are in place to support current menus
Raw and high-risk roods are prepared separately
Food preparation areas are cleaned prior to use, maintained during service and cleaned down according to set procedures and in-line with Health, Safety and Hygiene requirements.
Waste is promptly removed from the food preparation area and disposed of appropriately
Food is checked for quality and presentation before sending to the hot plate/ pass
Food items are maintained at a safe temperature through the cooking process and in-line with legal requirements
Standards are consistently met
Food not for immediate consumption is stored in the correct manner at a safe temperature according to legal requirements
Stock control
To assist in the stocktaking of all food commodities.
To order, receive and store all food commodities and related supplies in accordance with company specifications.
Stock is rotated efficiently to ensure that sell-by-dates are observed and to minimise wastage.
Commis Chefs are effective in preparing for, during and cleaning down after service
Training is carried out on legal requirements
Menu Development
Continuous development of menu items
New ideas given to Sous Chef and Executive Sous Chef
Takes an active interest in food trends
GENERAL ACCOUNTABILITIES
- Hygiene regulations are enforced, monitored and swift action is taken where shortfall is detected
- Hazards are spotted and reported
- Equipment used are according to guidelines
- Accidents are reported
- The kitchen area is tidy, safe and everything is in its place
- All team members are vigilant and loss through theft is minimised
- Safe collection and safekeeping of keys
Benefits
- Meals on duty
- Company pension contribution after you passing your probation period
- Recommend a friend fee
- 20 days holiday plus 8 bank holidays
- Awards and Recognition Programme
- Seasonal annual parties
- Staff rate with IHG hotels globally
Company
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