Job Title:                         Chef de Partie

Department:                Kitchen

Responsible to:           Head Chef

Responsible for:         Supporting 5 Star Food Preparation and Service

Hours:                         50 hours over 5 days           

Scope and general purpose: Manage the Kitchen Team in exceeding the expectations of our guests, by creating unforgettable food to the Head Chefs standards.  To inspire and challenge yourself and supervise and be responsible for your section.

Expected Behaviours

Reliable           Can be trusted to be consistently good in your performance and quality of work.

Friendly           Pleasant, kind and easy to talk to.

Aspirational     Have hopes and desires to achieve your goals.

Honest             Have integrity so you can be trusted, straightforward and truthful.

Key Responsibilities:

• Manage food production from the Kitchen including - breakfast, lunch, and snacks, dinner service.
• Organise and manage nutritious, varied and healthy options for team meals daily.
• Manage appropriate stock supplies and equipment for the kitchen.
• Manage the Health & Safety for the Kitchen.
• Ensure the implementation of self and Team Cook Safe.
• Manage the control of food to reduce wastage in line with agreed GP targets.
• Actively promote and utilise, herbs fruits and vegetables from the hotel kitchen garden.
• Induct and Train all members of the team so that they are confident and competent.
• Performance manage each member of your team.
• Manage team rotas, record hours to ensure productivity and work-life balance.
• Manage the stock and equipment to maintain adequate quality levels.
• Communicate effectively with the Kitchen team and other departments.
• Manage, attend and contribute to meetings daily, weekly, monthly as necessary.
• Be able to talk to guests effectively about the resort and what is on offer.
• Monitor competitors and be aware of current trends.
• Ensure a continuous level of self-development.

Job Title:                         Chef de Partie

Department:                Kitchen

Responsible to:           Head Chef

Responsible for:         Supporting 5 Star Food Preparation and Service

Hours:                         50 hours over 5 days           

Scope and general purpose: Manage the Kitchen Team in exceeding the expectations of our guests, by creating unforgettable food to the Head Chefs standards.  To inspire and challenge yourself and supervise and be responsible for your section.

Expected Behaviours

Reliable           Can be trusted to be consistently good in your performance and quality of work.

Friendly           Pleasant, kind and easy to talk to.

Aspirational     Have hopes and desires to achieve your goals.

Honest             Have integrity so you can be trusted, straightforward and truthful.

Key Responsibilities:

• Manage food production from the Kitchen including - breakfast, lunch, and snacks, dinner service.
• Organise and manage nutritious, varied and healthy options for team meals daily.
• Manage appropriate stock supplies and equipment for the kitchen.
• Manage the Health & Safety for the Kitchen.
• Ensure the implementation of self and Team Cook Safe.
• Manage the control of food to reduce wastage in line with agreed GP targets.
• Actively promote and utilise, herbs fruits and vegetables from the hotel kitchen garden.
• Induct and Train all members of the team so that they are confident and competent.
• Performance manage each member of your team.
• Manage team rotas, record hours to ensure productivity and work-life balance.
• Manage the stock and equipment to maintain adequate quality levels.
• Communicate effectively with the Kitchen team and other departments.
• Manage, attend and contribute to meetings daily, weekly, monthly as necessary.
• Be able to talk to guests effectively about the resort and what is on offer.
• Monitor competitors and be aware of current trends.
• Ensure a continuous level of self-development.