Job title: Chef De Partie – BREAKFAST & CONTINENTAL
Reports to: Head Chef
Overall Purpose of the role
Responsible for producing the highest quality fine dining inflight food and overall experience for our customers whilst ensuring all Food Safety and Quality Management standards are adhered to.
Working as a key team member within the function and demonstrating a professional approach to work at all times.
Responsible for producing the highest quality food for our customers whilst working to the food specifications as detailed and provided by the Company
Ensuring the safe handling and storing of food items to prevent the spread of germs and diseases in the kitchen.
Halal, HACCP and SALSA trained (or willingness to be trained); ensuring standards are observed and maintained at all times.
Carry out task as requested by the head chef, sous chef or management team member
Ordering and shopping for products as required.
Ensure the highest level of customer service at all times ensuring a professional approach within the kitchen.
Ensuring efficiency in food preparation whilst maintaining quality standards.
Adhere to standards, guidelines, legislation and procedures set out to ensure the safety and wellbeing to all clients and colleagues.
Responsible for ensuring clothing and appearance is clean and tidy at all times. Chef ‘whites’ to be worn and appropriate PPE (shoes and apron).
Provide evidence of qualification or certification as required.
Present self in a positive, professional manner at all times.
Complete tasks relating to stock control as requested.
Carry out any reasonable request as directed by the Kitchen Management, Head Chef and Sous Chef or by a member of the management team.
A good level of English language.
Comfortable accessing computer systems.
Self-motivated, reliable, ability to use initiative and work well under a degree of pressure.
Food safety/Food hygiene qualification essential
Requirement: 5 years of reference check plus clean Police clearance certificate