Demi Chef de Partie - London
- Employer
- Holiday Inn Kensington High Street
- Location
- Kensington, London
- Salary
- Competitive
- Closing date
- 2 Dec 2019
View more
- Sector
- Chef jobs, Chef de Partie, Demi Chef De Partie, Hotel jobs, Chef and Cook (Hotel)
- Job Type
- Full Time
Job Details
Demi Chef de Partie - Holiday Inn - Kensington, London
Department: Kitchen
Reports to: Chef De Partie/Sous Chef/ Senior Sous Chef/Executive Head Chef
Scope and general purpose of job
To provide a consistent professional approach to all customers through the highest standards of product and service. To actively contribute to meeting and exceeding sales targets and profit margins.
Duties and responsibilities:
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.
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
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 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
To assist in the stocktaking of all food commodities.
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
To take a pro-active step to work with the senior team in the kitchen to provide menus as required by the customer
To ensure product knowledge on Hotel products and services is up-to-date at all times
To respond in a pro-active manner to guest feedback for positive and negative comments
To feedback to the operational teams in a constructive manner for service improvements
To ensure personal presentation is of the highest standards at all times to project a professional image to customers
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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