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Senior Chef de Partie
Delta Hotels by Marriott Breadsall Priory
Senior Chef de Partie
Delta Hotels by Marriott Breadsall Priory
Full Time
To be discussed
Senior Chef de Partie
Delta Hotels by Marriott Breadsall Priory
Full Time
To be discussed
Skills
Casual Dining Experience
Fine Dining Experience
Cleanliness
Safe Food Handling
Knife Skills
Kitchen Safety
+3
Description
Food Preparation:
Prepare dishes for various food outlets in collaboration with senior chefs,
ensuring quality and consistency.
▪ Menu Development: Contribute to the creation of seasonal menus, providing ideas and
suggestions to enhance departmental performance.
▪ Service Management: Oversee meal service in the absence of senior chefs, ensuring all
dishes are served according to specifications and on time.
▪ Supervision: Maintain and enforce standards, ensuring the team works methodically and
adheres to schedules during services and functions in the Senior Chef’s absence.
▪ Training and Support: Assist in managing and training junior team members, including Chef
de Parties, Commis, and Kitchen Assistants.
▪ Recipe Adherence: Champion recognized standard recipes, contribute to menu planning, and
ensure adherence to weekly menus.
▪ Inventory Management: Process orders timely, manage stock acceptance, and handle
delivery/ordering anomalies effectively.
▪ Loss Prevention: Secure kitchen stores and other areas to minimize loss, work efficiently, and
record waste as per departmental guidelines.
▪ Food Hygiene and Safety: Maintain the highest standards of food hygiene and health &
safety according to Food Hygiene Regulations.
▪ Quality Control: Ensure the quality, quantity, temperature, and appearance of dishes meet
the highest standards before service, with proper record-keeping.
▪ Reporting: Maintain records and reporting duties for each service period, daily or weekly as
required.
▪ Compliance: Adhere to University and statutory regulations regarding the safe and hygienic
operation of the kitchen and ancillary areas.
▪ Sustainability: Minimize energy consumption (e.g., water and electricity) and maximize
recycling opportunities, promoting staff awareness of environmental impact.
▪ Stock Management: Maintain agreed stock levels, ensure systematic stock rotation, and assist
with monthly stock takes as necessary.
▪ Additional Duties: Undertake other duties of a similar nature as reasonably required by your
line manager.
Food Preparation:
Prepare dishes for various food outlets in collaboration with senior chefs,
ensuring quality and consistency.
▪ Menu Development: Contribute to the creation of seasonal menus, providing ideas and
suggestions to enhance departmental performance.
▪ Service Management: Oversee meal service in the absence of senior chefs, ensuring all
dishes are served according to specifications and on time.
▪ Supervision: Maintain and enforce standards, ensuring the team works methodically and
adheres to schedules during services and functions in the Senior Chef’s absence.
▪ Training and Support: Assist in managing and training junior team members, including Chef
de Parties, Commis, and Kitchen Assistants.
▪ Recipe Adherence: Champion recognized standard recipes, contribute to menu planning, and
ensure adherence to weekly menus.
▪ Inventory Management: Process orders timely, manage stock acceptance, and handle
delivery/ordering anomalies effectively.
▪ Loss Prevention: Secure kitchen stores and other areas to minimize loss, work efficiently, and
record waste as per departmental guidelines.
▪ Food Hygiene and Safety: Maintain the highest standards of food hygiene and health &
safety according to Food Hygiene Regulations.
▪ Quality Control: Ensure the quality, quantity, temperature, and appearance of dishes meet
the highest standards before service, with proper record-keeping.
▪ Reporting: Maintain records and reporting duties for each service period, daily or weekly as
required.
▪ Compliance: Adhere to University and statutory regulations regarding the safe and hygienic
operation of the kitchen and ancillary areas.
▪ Sustainability: Minimize energy consumption (e.g., water and electricity) and maximize
recycling opportunities, promoting staff awareness of environmental impact.
▪ Stock Management: Maintain agreed stock levels, ensure systematic stock rotation, and assist
with monthly stock takes as necessary.
▪ Additional Duties: Undertake other duties of a similar nature as reasonably required by your
line manager.
Senior Chef de Partie
Full Time
To be discussed
Skills
Casual Dining Experience
Fine Dining Experience
Cleanliness
Safe Food Handling
Knife Skills
Kitchen Safety
+{{skillsLength}}
Moor Road, Morley Derby, England DE7 6DL, United Kingdom