Chef de Partie

Chef de Partie REPORTING TO : Sous Chef, Senior Kitchen Management MAIN PURPOSE OF THE JOB : Assist the Kitchen Management Team with the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. MAIN DUTIES AND RESPONSIBILITIES Attend or read the handover briefing at the beginning of your shift to ensure that you are aware of any special requirements for the day. Assist and support Senior Kitchen Management in various tasks and duties as needed Follow all standards as outlined in your department Standard Operating Procedures (SOP) documents. Comply with all Company policies and procedures as outlined in your Team Member Handbook and new policies and procedures as introduced from time to time. Assist in the documentation of all quality standards and the adherence to these standards. Maintain all assigned areas to the highest standards of cleanliness and tidiness Maintain exceptional standards of personal grooming and appearance Ensure that all menu items are prepared and presented according to established recipes and standards. Develop menu design and concepts for all food and / or bar outlets, and catering events. Monitor competitor and industry trends. Exceptional attention to detail and commitment to the highest standards of service and customer care within the food service department. Deliver efficiently and to a high standard all guest requests. Full adherence to all training requirements for self and team. Assist with training delivery for new recruits including departmental induction. Set, monitor and communicate targets and goals for your section and those under your supervision. Identify development opportunities for direct reports and self to constantly improve performance. Recognise and celebrate success within the team. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures. Conduct proper food inventory procedures. Determine minimum and maximum stocks for all food, material, and equipment. Ensure the security and proper storage of food products (HACCP), inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste and pilferage. Respond properly in any hotel emergency or safety situation SERVICE STANDARDS The quality of the services we provide are central to the future success of the Company and vital to earning a loyal customer base. Give a good first impression to the Kitchen Team by reporting for duty on time and ensuring that you wear the required clean uniform (including name badge) and that you maintain the highest level of personal and work cleanliness and hygiene. Assist the Kitchen Team with the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Manage rostering in response to business levels. Drive promotions that deliver great dining experiences for guests at a good value. Participate in all food and beverage inventories. Ensure the food cost for the hotel is at a minimum Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Maintain a good working relationship with other employees, providing instruction and encouragement as needed. Conduct internal audits to ensure adherence to all standards within the department. Provide corrective feedback and action when required. Deliver and receive feedback in a professional manner. Solicit guest feedback to improve food and presentation quality. Assist with addressing customer questions and issues relating to kitchen services. Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis. Check and complete mise en place and set-up of the station. Notify engineering immediately of any maintenance and repair needs. Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and / or requests to ensure a high level of guest satisfaction. Ability to develop creative menus and daily specials and supervise their implementation, making sure that menus are prepared correctly and ready for service. HEALTH & SAFETY To ensure that reasonable care is taken for the health and safety of yourself, your colleagues, customers and any third-party service providers on the premises at all times. Adhere to all regulations in respect of food safety, HACCP, health and safety, Covid-19 Safety Procedures, customer safety, fire regulations, emergency procedures and chemical safety To participate in fire drills and any other health and safety training as required by the company and the law. Full compliance of all aspects of GDPR relating to both employees and guests. Report all breaches of GDPR immediately to hotel management. Report any defects, damage, theft, breakages or hazards to ensure that equipment is functioning and well maintained. Secure the company's stock and property, and ensure all keys are included in the hotel key system. Ensure that any cleaning and maintenance issues are reported to the appropriate person in accordance with Company procedures. Ensure that to maintain your work area in a clean, tidy and safe manner at all times. Ensure that any incidents or accidents are reported to the relevant Manager and recorded in accordance with the Company Accident Reporting Procedures. Be aware of trained First Aid Team and the location of First Aid equipment. GENERAL To reflect and enhance the Companys mission statement and objectives in all activities. Be aware of both environmental concerns and energy conservation throughout your workplace. To attend and have input at meetings as required. Ensure that all requests and correspondence from colleagues and management are dealt with in a timely and accurate manner. To communicate any relevant information to colleagues and other departments as required. Attend all training courses as assigned to you by management. Be proactive with regards to personal development, highlighting areas of development you are interested in. Receive and deliver when necessary constructive feedback in a respectful and courteous manner. Assist with training of new team members as required. To work closely with the Management Team to continuously improve standards within the Hotel by embracing and accepting cost efficiencies, new technology, customer service and facility management. Provide assistance at other MHL properties as required. Carry out any other duties as requested by management. Skills : Chef kitchen cooking chef de partie hotel hospitality Benefits : Employee Hotel Discounts Food Provided Hilton Discounts EAP Bike to Work Scheme