Chef de Partie
15 days ago
Solihull
Chef de Partie - Solihull, West Midlands • Managing a section during a shift. This could vary between Fish, Grill, Pantry, Pastry, Sauté/Sauce, Rotisseur, Tournant, Vegetable or Breakfast., • Ensure stock levels in the fridges are appropriate to the shift and the business levels in the hotel., • Ensure effective stock rotation in the section, highlight any concerns with the kitchen management team and take up with employees directly who aren’t managing this correctly., • Ensure out of date and ‘wastage’ is disposed of correctly and recorded correctly to assist in the management of the GP of the kitchen., • Ensure that effective preparation (mise en place) is done based on the business levels and any pre-booked breakfasts or functions, and that this is correctly stored in line with UK Food Safety regulations., • Ensure the cleanliness of the section and the kitchen overall as well as within your section, working with the Kitchen Hygiene Team members to ensure that this is managed effectively., • Ensuring presentation of yourself and your section brigade in your chef whites., • Consistently ensuring compliance with record keeping, temperature checks and recording of any incidents., • Ensure any accidents are reported immediately to the duty manager and care and due diligence is made in these cases., • Ensure product perfection before leaving the kitchen to go to a customer to ensure food is cooked correctly and in accordance with guest requirements, this will ensure compliance with food hygiene, product presentation and guest satisfaction., • Investigate and act on any guest feedback, positive and negative, and liaise with the kitchen management team and/or manager on duty., • Consistently maintain the highest standards and ensure this is everything from managing the section you are working in, rotation, preparation, food hygiene and record keeping as well as any performance., • Operate a zero-tolerance approach to poor performance, presentation, conduct and dismissive or poor product quality., • Keep a consistent and fair balanced approach to managing performance excellence, through effective use of tools available., • Ensure consistently you and the team are adhering to Food Safety regulations, Health & Safety regulations, sale of alcohol consumption and using correct PPE where appropriate to complete a task set., • Work a flexible roster in line with your conditions set out in your main particulars of employment statement. In relation to this department this may involve weekend and evening work., • Ensure that the staffing levels are correct and that you will be used in the departments where necessary., • Consistently maintain the highest standards and ensure this is everything from managing the section you are working in, rotation, preparation, food hygiene and record keeping as well as any performance., • Ensure all waste management principles in the business, are adhered to and in line the hotel’s green policy, making sure the bin areas are clean at all times., • Ensure consistently you and the team are adhering to Food Safety regulations, Health & Safety regulations, sale of alcohol consumption and using correct PPE where appropriate to complete a task set., • In the absence of the Head Chef & Second Chef, ensure the management of the employee’s holiday requests and absences on the online HR management system., • Ensure Return to work forms are completed for all sickness absences and given to the Hotel Support Manager., • You may be required to more closely manage persistent absences if they occur within your team., • Work a flexible roster in line with your conditions set out in your main particulars of employment statement., • In relation to this department this may involve weekend and evening work., • In the absence of the Head Chef/Second Chef, ensure that the staffing levels are correct and that you will be used in the departments where necessary., • Work with the team towards achieving their performance goals, and ensure you are working in line with the standards set to them., • Ensure the tight control of payroll at all times making sure that all agency costs are reduced or eliminated., • Ensure working hours are controlled within the boundaries set and ensure that time control measures are monitored to ensure discrepancies or concerns highlighted early., • Alongside the Head Chef, ultimate responsibility for ensuring all risk assessments & HACCP in the departments you are in are up to date in your area, and that any new risks are highlighted and a copy of these given to the Hotel Manager for review., • Responsible for maintaining a clean and safe working environment, highlight hazards and manage all health and safety concerns in the absence of your line manager, report to the hotel manager., • Rectify immediate hazards when identified.