Chef de Partie

As Chef De Partie with The Galmont Hotel & Spayou will work to 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 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. 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. Recognize 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 minimizing waste and pilferage. Respond properly in any hotel emergency or safety situation Perform other tasks or projects as assigned by hotel management. Benefits : Bike to work scheme Employee discount Food allowance On-site parking Benefits : Parking meals Staff Discounts