Chef de Parties

SCOPE & GENERAL PURPOSE OF JOB:

                                                To ensure that the customers are offered the highest            

                                                quality standards in service and care, anticipating their                                                             needs and being attentive at all times.

ACCOUNTABILITIES:

1. To offer the highest level of guest service in the Food Production areas of the hotel, ensuring the 4* agreed standards are achieved at all times.
2. To offer the highest level of Guest Care
3. To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the total hotel facilities.
4. To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are adhered to at all times
5. To ensure that all relevant HACCP documentation is completed throughout the working day
6. To document and report back to supervisors and management any non-compliance in relation to HACCP control within the kitchen
7. To work as part of the Team, being aware of colleagues and their needs, and being flexible at all times.
8. To promote sales within the department and across the hotel
9. To have pride and commitment in your area of work.
10. To attend training sessions as required.
11. To attend appraisal / assess as required.
12. To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels.
13. To maintain all company policies and procedures.
14. To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment.

This is not a full and final list of duties and responsibilities and you may be required to carry out other tasks as directed by management.

Minimum of 2 years experience.

Valid work permit to work 39hours per week, 52 weeks of the year.

Have means to get to and from the hotel to meet rostered times.

Subject to having a valid working permit to work 39hours per week