Chef de Partie

Chef de Partie – Solihull, West Midlands

• Managing a section during a shift. This could vary between Fish, Grill, Pantry, Pastry, Sauté/Sauce, Rotisseur, Tournant, Vegetable or Breakfast.
• Ensure stock levels in the fridges are appropriate to the shift and the business levels in the hotel.
• Ensure effective stock rotation in the section, highlight any concerns with the kitchen management team and take up with employees directly who aren’t managing this correctly.
• Ensure out of date and ‘wastage’ is disposed of correctly and recorded correctly to assist in the management of the GP of the kitchen.
• Ensure that effective preparation (mise en place) is done based on the business levels and any pre-booked breakfasts or functions, and that this is correctly stored in line with UK Food Safety regulations.
• Ensure the cleanliness of the section and the kitchen overall as well as within your section, working with the Kitchen Hygiene Team members to ensure that this is managed effectively.
• Ensuring presentation of yourself and your section brigade in your chef whites.
• Consistently ensuring compliance with record keeping, temperature checks and recording of any incidents.
• Ensure any accidents are reported immediately to the duty manager and care and due diligence is made in these cases.
• Ensure product perfection before leaving the kitchen to go to a customer to ensure food is cooked correctly and in accordance with guest requirements, this will ensure compliance with food hygiene, product presentation and guest satisfaction.
• Investigate and act on any guest feedback, positive and negative, and liaise with the kitchen management team and/or manager on duty.
• Consistently maintain the highest standards and ensure this is everything from managing the section you are working in, rotation, preparation, food hygiene and record keeping as well as any performance.
• Operate a zero-tolerance approach to poor performance, presentation, conduct and dismissive or poor product quality.
• Keep a consistent and fair balanced approach to managing performance excellence, through effective use of tools available.
• Ensure consistently you and the team are adhering to Food Safety regulations, Health & Safety regulations, sale of alcohol consumption and using correct PPE where appropriate to complete a task set.
• Work a flexible roster in line with your conditions set out in your main particulars of employment statement. In relation to this department this may involve weekend and evening work.
• Ensure that the staffing levels are correct and that you will be used in the departments where necessary.
• Ensure all waste management principles in the business, are adhered to and in line the hotel’s green policy, making sure the bin areas are clean at all times.
• In the absence of the Head Chef & Second Chef, ensure the management of the employee’s holiday requests and absences on the online HR management system.
• Ensure Return to work forms are completed for all sickness absences and given to the Hotel Support Manager.
• You may be required to more closely manage persistent absences if they occur within your team.
• Work with the team towards achieving their performance goals, and ensure you are working in line with the standards set to them.
• Ensure the tight control of payroll at all times making sure that all agency costs are reduced or eliminated.
• Ensure working hours are controlled within the boundaries set and ensure that time control measures are monitored to ensure discrepancies or concerns highlighted early.
• Alongside the Head Chef, ultimate responsibility for ensuring all risk assessments & HACCP in the departments you are in are up to date in your area, and that any new risks are highlighted and a copy of these given to the Hotel Manager for review.
• Responsible for maintaining a clean and safe working environment, highlight hazards and manage all health and safety concerns in the absence of your line manager, report to the hotel manager.
• Rectify immediate hazards when identified.

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