JOB DESCRIPTION POSITION: Chef de Partie REPORTING TO: Head Chef / Sous Chef PURPOSE OF ROLE To manage an efficient and profitable section within the kitchen, and maintain the correct staffing levels to ensure that attractive food of the highest quality is served efficiently and consistently. To produce high-quality seasonal dishes, whilst achieving agreed targets of profit, revenue and guest satisfaction through effective management, employee assessment and continuous training in line with the hotel9s brand strategy business objectives and contractual obligations. PERSONAL REQUIREMENTS You will need to be focused, motivated and well organised as well as passionate about the industry. You will have good communication and management skills and a clear understanding of what your HOD expects. You will be responsible for your section and the individuals that work within it. You will need to be focused and can work as part of a team, whilst also demonstrating good leadership skills. You will be expected to provide support to your HOD, and possess a positive and flexible attitude towards your working environment. STAFF MANAGEMENT & DEVELOPMENT To ensure a consistently high standard of performance from staff which demonstrates good teamwork, effective communication, consistent positive results and continuous improvement. Key Tasks and Responsibilities • To ensure support, training and continuous assessment is provided to all members of your section • To ensure the minimum acceptable levels of staff performance and conduct are consistently achieved • To motivate employees to acceptable standards conducive to a high level of achievement and performance GUEST SERVICE & SATISFACTION To assist in achieving 100% guest satisfaction whilst assuring the achievement of profitability targets. Ensure that your department staff are focused on putting the guest first and that hotel Standards of Service are met and exceeded daily. Key Tasks and Responsibilities • To ensure Standards & Order of Service are always delivered, auditing and monitoring regularly. SERVICE DELIVERY To assist in the departmental service performance ensuring all food and associated service delivery meets the required standards. Key Tasks and Responsibilities • To ensure that Service Standards are in line with the hotel9s Brand Strategy and business objectives. • To ensure service standards are adhered to through regular assessment and training • To ensure Standards of Service are consistently achieved • Ensure temperatures are taken in accordance with Food Policy • To communicate effectively with food service departments Safety, security and environment To ensure the safety, security & welfare of guests, colleagues and business assets at all times, in line with the Company’s Health & Safety and Food Policies & Procedures. Key Tasks and Responsibilities • To be fully aware of all Health & Safety Policies and Procedures relevant to your role and department. • To be fully aware of the Company’s Food Policy and Food Handler9s responsibilities in line with legislation and contractual obligations. • To comply with all statutory & legal requirements and work in accordance with these regulations. • To identify and report all maintenance requirements and Health & Safety hazards within your area. • Correct protective clothing worn at all times in line with Health & Safety and Company guidelines • To abide by the Data Protection Act and treat all trade secrets and company and client information as confidential during and at any time after employment ceases with the company. • To ensure that you do not divulge information, including through social media, about guests or discuss their stay with individuals other than Company employees. • To ensure that all food commodities are received and stored correctly, temperature probed (if required) and used, or discarded, by the agreed date. • To ensure that all store rooms, fridges, freezers etc are locked securely after each service. • To ensure departmental employees are satisfactorily trained in all relevant H&S and Food Policies and procedures relevant to their role. PROFIT & COST To assist in ensuring the department meets cost and profit targets ensuring fixed and variable costs are effectively managed. Key Tasks and Responsibilities • To ensure that wastage is kept to a minimum, by utilising commodities for use in alternative food service outlets • To ensure the Company purchasing policy and authority levels are adhered to ORDERING & STOCK TAKES Ensure ordering and stock-take procedures and systems are followed and completed in an accurate and timely manner. Key Tasks and Responsibilities • To ensure stock within the business is managed to the agreed levels consistently and professionally, in conjunction with the Head Chef • Assist in the management of stock so that waste is kept to a minimum • Ensure monthly stock takes are done by the period end OTHER DUTIES • To ensure your section and surrounding areas are clean and set up accordingly in line with the hotel9s Standards. • To ensure that all members of staff are correctly dressed in line with Health & Safety and Company guidelines. • To ensure that all staff within your section are working in a safe manner complying with Company and legal requirements – ensuring risks to you and others are minimised. • To ensure all menus and HODs are updated with daily specials. • To ensure all staff breaks are taken whilst maintaining standards of service. • To adhere to the house rules • The job will also include all other reasonable duties as may be required from time to time
