Chef de Partie

Your day-to-day • Prepare, cook and properly present dishes • Manage and train any demi-chef de parties or commis working with you • Help sous-chef and head chef to develop new dishes and menus • Ensure you and your team have high standards of food hygiene and follow the rules of health and safety • Monitor portion and waste control to maintain profit margins • In absence of Executive Chef and Sous-chefs, conduct shift briefings to ensure hotel activities and operational requirements are known • Provide direction to Kitchen helpers including Commis, Kitchen Attendants and Stewards. • Communicate to Line Managers any difficulties, guest or internal customer comment and other relevant information • Attend and participate in briefings and meetings as scheduled • Prepare in advance food, beverage, material and equipment needed for the service • Clean and re-set his or her working area • Demonstrate service attributes in accordance with industry expectations and company standards • Take appropriate action to resolve guest complaints • Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety • Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Line Manager