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Demi Chef de Partie

Employer
Whittlebury Park
Location
Milton Keynes, Buckinghamshire
Salary
Plus benefits including health care and free use of the gym
Closing date
15 Nov 2019

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MAIN OBJECTIVES & JOB ROLE:

Supervise the day to day running of the allocated sections.  Make sure relevant food is prepared to standard for all food and beverage outlets.

1.       Supervise the work of all Commis and Apprentice Chefs.

2.       Make sure & check that all mis-en-place is up to date & liase with other sections regarding their mis-en-place and wastage.

 

3.       Check board for functions and number of people to cater for.

4.       Ensure that a high standard of preparation, hygiene and presentation is achieved  before any dish leaves the kitchen.

 

5.       To requisition a sufficient supply of food from the stores/suppliers on a daily basis.

6.       Motivate all staff on section.

7.       Reports all faults, errors, complaints and compliments to the Senior Chef on          duty.

 

8.       Makes sure all food and beverages are used up in strict rotation.

9.       Attends meetings and liaise on Banqueting functions or any special parties as      required.

10.     Be constantly aware of new ideas and create new dishes in the Food and               Beverage outlets.

11.     Ensures that all food items are date stamped.

HEALTH AND SAFETY

1.       To adhere to all the company's procedure on health, safety and hygiene.

 

2.       Full awareness and compliance with the fire evacuation and security               procedures for the Hotel.

 

3.       Report any accidents and potential hazards to the Department Head.

TRAINING

1.       To attend any internal or external courses that management may deem            beneficial.

 

2.       To be energetic to new ideas and systems which could benefit the 

          department or hotel                                                          

3.       Attend departmental meetings.

MAINTAINING IMAGE OF THE HOTEL

1.       To be smart in appearance and courteous at all times and to act as an              ambassador for the Hotel.

 

2.       To be punctual for duty at all times.

3.       Train all new staff to a competent standard of work in the section.

OCCASIONAL DUTIES

1.       Work at the FOH in service of food, e.g. Sunday Brunch buffets, Breakfasts.

2.       To take charge of the kitchen occasionally in the absence of senior chefs.

3.       To carry out any reasonable requests made by management.

4.       To be flexible in the duties required of you, by assisting in another department             if requested to by Department Head.

This Job Description cannot be exhaustive due to the requirements of the hotel industry.  Therefore, the job holder may be required from time to time to carry out reasonable tasks requested by management.

 

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