Chef de Partie

Job Purpose

Supporting the Head and Sous Chef to achieve the highest standards of food production and customer satisfaction in a busy kitchen.

Job Tasks/Duties

• To have full knowledge of all food safety policy requirements in the kitchen and work to these at all times.
• To have full working knowledge of all sections of the kitchen, ensuring that company standards and procedures are met and adhered to at all times.
• To ensure all food preparation areas, crockery, cutlery and equipment are clean, safe and hygienic to company and food regulation standards at all times.
• To be responsible for the preparation and service of all foods to the agreed specifications ensuring member’s satisfaction and standards required by the company are met.
• To be responsible for the supervision of kitchen staff ensuring all work is carried out to company and food regulation standards.
• To take responsibility for the day to day running of the kitchen operation in the absence of a senior chef, making decisions when required.
• To take responsibility for the ordering and issuing of stores, ensuring that all items are stored correctly, maintaining high quality stock rotation, security and control avoiding unnecessary wastage and ensuring expenditure is within budget and avoiding shortages.
• To play an active part in achieving agreed objectives and targets for the department.
• To assist with any duties usually carried out by other members of the kitchen team where necessary due to volume of work, absence or sickness etc, to ensure efficient running of the department.
• To carry out any reasonable instruction as directed by senior members of staff.
• To play an active part in development and improvements in your department and assisting with implementing any necessary changes.
• To assist in ensuring that your department operates efficiently and meets or exceeds Members satisfaction.
• To carry out any reasonable instruction as directed by senior members of staff.
• To continuously communicate with senior chefs and management with regard to all work.
• To highlight any problems regarding health and safety to a senior member of staff without delay.
• To minimise the abuse and wastage of working plant and to report any equipment or premises damage to maintenance/senior members of staff.
• To maintain satisfactory security of all company assets, cash, stock, equipment, fixtures and premises.
• To recommend improvements to senior members of staff.
• To adhere to all company and statutory requirements regarding fire, health and safety, and hygiene.
• To adhere to the Club’s policies and procedures as detailed in the Staff Handbook.
• To participate in external/internal training within your department or other departments as deemed appropriate by your manager.
• To maintain a good working relationship with peers and management.
• To give full co-operation to any customer requiring assistance, with a prompt, courteous and professional attitude.
• To ensure a high degree of personal presentation and hygiene in line with the company’s dress and appearance policy.
• To be a positive ambassador for the Company’s values at all times.

Education and/or Experience

• Must be at least 18 years of age.
• Previous hospitality industry cooking experience preferred.

Additional Information

This job description has been prepared as a working document to identify the main areas of responsibility. It is not a definitive statement of duties nor excludes any tasks which may be considered reasonable.