Chef de Partie in Solihull

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 Ensure out of date and ‘wastage’ is disposed of correctly and recorded correctly to assist in the management of the GP of the kitchen.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 with 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.