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Chef de Partie
Summary
Chef de Partie
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | Marylebone Rd, Marylebone, London NW1 6JQ, UK |
| Category | Hotel Fine |
| Cuisine | British |
Chef de Partie
Description
Job summary
Function: To give support to the Kitchen department by carrying out the preparation and cooking of food to standard whilst under supervision and providing supervision / support to direct responsibility. Purpose: To give the guest a memorable experience
It is your chance to be part of something truly special.
Main Duties and responsibilities:
1. To carry out all tasks as directed by your immediate supervisor/ manager and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To ensure the section is fully set for each service and communicate to your sous chef any potential issues as soon as observed.
3. To take ownership that you are aware of your scheduled working hours (subject to change) and work to them on a weekly basis.
4. To work as an individual and as part of a team by assisting in the preparation of mise-en-place and service for the section / department.
5. To take ownership for the section and deputise in the absence of the Sous Chef.
6. To take ownership of the sections mise en place in terms of quantity and quality. Complete a mise en place list in order of priority for daily tasks and liaise with your supervisor.
7. To cook and present food to the correct standard as outlined in the outlet specification manual and as per standards recommended by Leading Hotels of The World.
8. To take ownership on correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the section.
9. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs.
10. To take ownership for presenting new ideas for menus, presentations and working practices to your section sous chef
11. To provide a quick and efficient service at all times.
12. To take ownership for kitchen cleanliness at all times.
13. To take care of your uniform, your personal appearance and hygiene in accordance with hotel policy and procedure.
14. To pro-actively attend the morning meeting in Executive chef’s office and communicate key information at the daily section briefing.
15. To liase with the Stewarding Supervisor and Kitchen Porters to ensure the section is ready for service, i.e clean and sufficient china in place, floor swept, bins emptied etc.
16. To communicate and work closely with the section Sous Chef / Section Chef and raise any concerns with them
17. To host a daily briefing with service staff prior to start of each service to discuss business levels / menu items / shortages / any other business etc
18. To assist with any duties as assigned by the Jnr / Sous Chef
19. To take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen.
20. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with
21. To ensure the section team are up to date with current section activities, i.e. Menus, dishes, working practices and procedures.
22. To ensure all members of your team are achieving their daily tasks and provide on-going coaching and training as required.
23. To ensure your team handover to each other between shifts and ensure all relevant information is communicated.
24. To maintain good working relations with your team and all other
Function: To give support to the Kitchen department by carrying out the preparation and cooking of food to standard whilst under supervision and providing supervision / support to direct responsibility. Purpose: To give the guest a memorable experience
It is your chance to be part of something truly special.
Main Duties and responsibilities:
1. To carry out all tasks as directed by your immediate supervisor/ manager and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To ensure the section is fully set for each service and communicate to your sous chef any potential issues as soon as observed.
3. To take ownership that you are aware of your scheduled working hours (subject to change) and work to them on a weekly basis.
4. To work as an individual and as part of a team by assisting in the preparation of mise-en-place and service for the section / department.
5. To take ownership for the section and deputise in the absence of the Sous Chef.
6. To take ownership of the sections mise en place in terms of quantity and quality. Complete a mise en place list in order of priority for daily tasks and liaise with your supervisor.
7. To cook and present food to the correct standard as outlined in the outlet specification manual and as per standards recommended by Leading Hotels of The World.
8. To take ownership on correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the section.
9. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs.
10. To take ownership for presenting new ideas for menus, presentations and working practices to your section sous chef
11. To provide a quick and efficient service at all times.
12. To take ownership for kitchen cleanliness at all times.
13. To take care of your uniform, your personal appearance and hygiene in accordance with hotel policy and procedure.
14. To pro-actively attend the morning meeting in Executive chef’s office and communicate key information at the daily section briefing.
15. To liase with the Stewarding Supervisor and Kitchen Porters to ensure the section is ready for service, i.e clean and sufficient china in place, floor swept, bins emptied etc.
16. To communicate and work closely with the section Sous Chef / Section Chef and raise any concerns with them
17. To host a daily briefing with service staff prior to start of each service to discuss business levels / menu items / shortages / any other business etc
18. To assist with any duties as assigned by the Jnr / Sous Chef
19. To take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen.
20. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with
21. To ensure the section team are up to date with current section activities, i.e. Menus, dishes, working practices and procedures.
22. To ensure all members of your team are achieving their daily tasks and provide on-going coaching and training as required.
23. To ensure your team handover to each other between shifts and ensure all relevant information is communicated.
24. To maintain good working relations with your team and all other
Job summary
Function: To give support to the Kitchen department by carrying out the preparation and cooking of food to standard whilst under supervision and providing supervision / support to direct responsibility. Purpose: To give the guest a memorable experience
It is your chance to be part of something truly special.
Main Duties and responsibilities:
1. To carry out all tasks as directed by your immediate supervisor/ manager and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To ensure the section is fully set for each service and communicate to your sous chef any potential issues as soon as observed.
3. To take ownership that you are aware of your scheduled working hours (subject to change) and work to them on a weekly basis.
4. To work as an individual and as part of a team by assisting in the preparation of mise-en-place and service for the section / department.
5. To take ownership for the section and deputise in the absence of the Sous Chef.
6. To take ownership of the sections mise en place in terms of quantity and quality. Complete a mise en place list in order of priority for daily tasks and liaise with your supervisor.
7. To cook and present food to the correct standard as outlined in the outlet specification manual and as per standards recommended by Leading Hotels of The World.
8. To take ownership on correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the section.
9. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs.
10. To take ownership for presenting new ideas for menus, presentations and working practices to your section sous chef
11. To provide a quick and efficient service at all times.
12. To take ownership for kitchen cleanliness at all times.
13. To take care of your uniform, your personal appearance and hygiene in accordance with hotel policy and procedure.
14. To pro-actively attend the morning meeting in Executive chef’s office and communicate key information at the daily section briefing.
15. To liase with the Stewarding Supervisor and Kitchen Porters to ensure the section is ready for service, i.e clean and sufficient china in place, floor swept, bins emptied etc.
16. To communicate and work closely with the section Sous Chef / Section Chef and raise any concerns with them
17. To host a daily briefing with service staff prior to start of each service to discuss business levels / menu items / shortages / any other business etc
18. To assist with any duties as assigned by the Jnr / Sous Chef
19. To take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen.
20. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with
21. To ensure the section team are up to date with current section activities, i.e. Menus, dishes, working practices and procedures.
22. To ensure all members of your team are achieving their daily tasks and provide on-going coaching and training as required.
23. To ensure your team handover to each other between shifts and ensure all relevant information is communicated.
24. To maintain good working relations with your team and all other
Function: To give support to the Kitchen department by carrying out the preparation and cooking of food to standard whilst under supervision and providing supervision / support to direct responsibility. Purpose: To give the guest a memorable experience
It is your chance to be part of something truly special.
Main Duties and responsibilities:
1. To carry out all tasks as directed by your immediate supervisor/ manager and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To ensure the section is fully set for each service and communicate to your sous chef any potential issues as soon as observed.
3. To take ownership that you are aware of your scheduled working hours (subject to change) and work to them on a weekly basis.
4. To work as an individual and as part of a team by assisting in the preparation of mise-en-place and service for the section / department.
5. To take ownership for the section and deputise in the absence of the Sous Chef.
6. To take ownership of the sections mise en place in terms of quantity and quality. Complete a mise en place list in order of priority for daily tasks and liaise with your supervisor.
7. To cook and present food to the correct standard as outlined in the outlet specification manual and as per standards recommended by Leading Hotels of The World.
8. To take ownership on correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the section.
9. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs.
10. To take ownership for presenting new ideas for menus, presentations and working practices to your section sous chef
11. To provide a quick and efficient service at all times.
12. To take ownership for kitchen cleanliness at all times.
13. To take care of your uniform, your personal appearance and hygiene in accordance with hotel policy and procedure.
14. To pro-actively attend the morning meeting in Executive chef’s office and communicate key information at the daily section briefing.
15. To liase with the Stewarding Supervisor and Kitchen Porters to ensure the section is ready for service, i.e clean and sufficient china in place, floor swept, bins emptied etc.
16. To communicate and work closely with the section Sous Chef / Section Chef and raise any concerns with them
17. To host a daily briefing with service staff prior to start of each service to discuss business levels / menu items / shortages / any other business etc
18. To assist with any duties as assigned by the Jnr / Sous Chef
19. To take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen.
20. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with
21. To ensure the section team are up to date with current section activities, i.e. Menus, dishes, working practices and procedures.
22. To ensure all members of your team are achieving their daily tasks and provide on-going coaching and training as required.
23. To ensure your team handover to each other between shifts and ensure all relevant information is communicated.
24. To maintain good working relations with your team and all other
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | Marylebone Rd, Marylebone, London NW1 6JQ, UK |
| Category | Hotel Fine |
| Cuisine | British |
Skills
Inventory Management
Training Experience
By applying you confirm you have these skills.
Kitchen - The Landmark London
British
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
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Marylebone Rd, Marylebone, London NW1 6JQ, UK