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Job title: Chef de Partie
Department: Kitchen
Reports to: Head Chef /Sous Chef
Purpose of job: Under the general guidelines of the Head Chef and Sous Chef ensure the day-to-day operations are carried out in line with department and hotel standards. Carry out duties in accordance with statutory, health and safety requirements.
Quality:
- To reflect and enhance the hotel’s mission statement and objectives in all activities
- To ensure all departmental checklists are completed and checked by supervisor before going of duty
- To assist in improving results of customer services indices where necessary
Standards:
- To carry out departmental standards in accordance with the SOP manual
- To ensure hotel standards are achieved at all times
- To assist in ensuring that standards are maintained
- To wear agreed uniform and to maintain uniform according to the agreed standard
- To ensure that the highest possible standard of personal hygiene, dress, appearance, body language and conduct is maintained at all times
Training:
- To deliver departmental service promise, service recovery and to carry out agreed practices to ensure guests receive 100% satisfaction
- To attend all statutory training
- To attend other training sessions as per the departmental training plan or as when required by management
- To assist as much as reasonable in the coaching and training of new staff
Flexibility:
- To accept flexible work schedule necessary for uninterrupted service to hotel guest.
- To provide support where necessary in other areas of the hotel
- To give full cooperation to any colleague or guest requiring assistance in a prompt caring, helpful manner and to be flexible in assisting around the hotel in response to business and client needs
GDPR/PCI Compliance:
- To ensure all GDPR and PCI policies and procedures are implemented and followed
Health & Safety responsibilities:
- To ensure all accident, incidents and suspicious occurrences are reported to the relevant people and to assist in providing all relevant backup
- To maintain own working area tidy and in good shape. To report defective materials and equipment to appropriate individual
- To be familiar with and adhere to all rules and regulations of the hotel with specific regard to:
- Hygiene
- Fire procedures
- Health and safety at work
- Security regulations
Morale and motivation:
- To work with the management team to ensure good morale is maintained within the team at all times
- To assist the Departmental Manager in identifying any problem areas and to assist in the resolutions of same
Communication:
- To maintain good liaisons and communications with management and all other departments
- To regularly attend monthly departmental meetings
- To attend any other meeting as necessary
Sales and costs:
- To assist in positively promoting sales within the department and maximize every sales opportunity.
- To assist in controlling departmental costs within the standards set by the departmental manager.
- To assist in stock control measures implemented, in order to achieve budgeted profit margins
- To ensure security of cash, stock and equipment and to carry out all agreed departmental/Hotel procedures
- To be aware of Hotel promotions or special activities going on in the Hotel/area
Key responsibilities:
- To assist in achieving hotel and departmental goals in relation to guest feedback.
- To become fully aware of 100% guest satisfaction and to implement agreed practices at all times
- To report on all guest feedback to the Head Chef/Sous Chef
- To assist in maintaining the hotel quality system, to ensure we always offer guests consistently high standards of quality throughout the Hotel
- To ensure all guests queries are handled promptly and efficiently
- To ensure all guest requests are met or suitable alternatives suggested instead. i.e. special dietary needs, VIP’s, special requests
- To ensure the hotel standards are achieved at all times
- To assist in achievement of annual awards and goals we set out to obtain
- To ensure all departmental checklists are completed and checked by a manager before going of duty
- Adhere to HACCP regulations at all times within the hotel
- To wear agreed uniform and to maintain uniform according to the agreed standard
- To wear the agreed PPE
- To ensure that the highest possible standard of personal hygiene, dress, uniform, appearance, body language and conduct is maintained at all times
- To carry out departmental standards in accordance with the departmental SOP
- To attend statutory training and other training as required
- To assist in the coaching and training of new staff
- To accept flexible work schedule necessary for uninterrupted service to hotel guests
- To maintain own working area in a tidy manner
- To report defective materials and equipment to appropriate individual
- To attend team meetings as required
- To assist in positively promoting sales within the department and maximise every sales opportunity
- To assist in controlling departmental costs within the standards set by the Head Chef
- To assist in stock control measures implemented, in order to achieve budgeted profit margins
- To ensure security of stock and equipment
- maximizing revenues, cost percentages and menu structure through suggestion and feedback
- To check product against standards and for consistency daily
- To make sure product is to standards prior to presentation to guests
- To assist in updating hotel recipes and menu spec’s along with menu changes
- To constantly liaise with the F&B team to ensure all guest requests are attended to efficiently while meeting and exceeding standards
- To be aware of any hotel promotions, corporate promotions or special activities going on in the hotel/area
- To identify reasonable needs in regard to tools and utensils to carry out your job in order to meet and exceed all standards
- To carry out any other reasonable tasks as requested by management
- To ensure a success preopening and opening of the hotel
- To carry out any other reasonable tasks as requested by management
