Chef de Partie
£18,000 - £21,000
To ensure that the highest standards of cuisine are produced at all times. To produce menu ideas and assist with team building and staff morale development. To ensure that the check sheets are all present and correct and to ensure that chemicals and cleaning equipment are ordered keeping the correct amount of stock.
To take full responsibility for the operation and control of the Kitchen in the absence of the Head Chef and Sous Chef.
To produce the highest standards of cuisine ensuring ongoing quality control of all areas of food production, setting and maintaining standards through personal example.
To provide a choice of dishes for the individual guest who require special dietary assistance and to notify any relevant departments of the guests needs.
To offer any suggestions that could benefit or improve any operational aspect of the department, ie food exhibitions, food classes etc.
To maintain a positive attitude and professional manner with your colleagues within the department and throughout.
To carry out any jobs within your capabilities.
To ensure food preparation is plentiful in order to provide guests with a full choice on the menu at all times.
Ensure you follow an end of day closing down procedure ensuring everywhere is left safe.
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