CDP (02P)

1. Job Title Chef de Partie

2. Organisational Responsibilities
   1. Reports to Head Chef
   2. Supervises Kitchen Assistants
   3. Liaises with Sous Chef Duty Managers Admin Staff

3. Position Summary

To prepare, cook and present a range of dishes whilst paying the utmost attention to portion and wastage control. To help develop new dishes and menus and to ensure that the highest quality, hygiene and health & safety standards are met in all areas at all times. In addition to the duties and responsibilities listed, to perform other duties assigned by the Head Chef from time to time.

4. Job Location

The position is based at HG Hotel & Country Club, Durham although some travelling may be required for the proper performance of duties and the post holder may be required to work at any other establishment of this undertaking or any associated companies, in the Forest of Dean area.

5. Main Duties

1. 1. To keep the Head Chef fully informed of matters which may affect the day-to-day management and/or running of the business.

1. 2. To use stock in strict rotation.

1. 3. To prepare, cook and present a variety of dishes.

1. 4. To work with the Head Chef in the development of new dishes and menus.

1. 5. To ensure that all food produced excels in quality standards and meets all customer expectations.

1. 6. To ensure all legislative requirements are met at all times including, but not limited to, the Health and Safety and welfare of people, and Food Safety requirements. To follow, and to cause others to follow, the Food Safety Management Procedures in place.

1. 7. To ensure that the highest standards of hygiene are in operation at all times. To carry out regular inspections in areas of responsibility.

1. 8. To ensure the Health, Safety and Welfare of all employees by ensuring that all staff maintain a safe working environment and safe working practices.

1. 9. To ensure that all staff under your supervision are trained and operate to the highest standards.

1. 10. To attend meetings when requested to do so in order to promote good communications across all levels of the organization.

1. 11. To provide cover for other Chefs and Kitchen Staff during periods of absence where necessary in order to achieve the highest possible levels of resource utilisation.

1. 12. To effectively deal with guest/customer queries and complaints and kitchen security.

1. 13. To be available for call out at all times except when previously arranged with the Head Chef.

1. 14. To play an effective role in the Management Team supporting all departments throughout the hotel and ensuring the smooth running of the business.

1. 15. To exercise strict portion and wastage control in order to control costs and maintain profit margins.

1. 16. To suggest improvements which will result in increased income and/or reduced costs.

1. 17. To improve job knowledge by attending training sessions, reading technical publications

1. 18. To contribute to food service, restaurant and business success by welcoming related, different and new requests and helping others to accomplish job results.