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Chef de Partie - London

Employer
Holiday Inn Kensington High Street
Location
Kensington, London
Salary
Competitive
Closing date
18 Oct 2019

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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