Role Overview:
As a Senior Chef de Partie, you will play a key role in our kitchen team, working across Larder, Sauce, and Pastry sections to deliver consistently high-quality dishes. You will work closely with the Executive Chef and Sous Chef to ensure smooth kitchen operations and outstanding guest experiences. This is a fantastic opportunity for a passionate chef looking to take the next step in their career, offering opportunities for professional growth and development
Main Responsibilities:
- Deputise for Executive Chef and Sous Chef in their absence to maintain high standards of food production and kitchen operations.
- Work across Larder, Sauce, and Pastry sections to ensure efficient food preparation and presentation.
- Prepare food to consistently high standards in line with menu specifications.
- Suggest daily specials that incorporate seasonal ingredients to enhance the guest experience.
- Assist in the writing and regular review of menus for all food outlets to ensure seasonal offerings.
- Assist with costing menus to ensure food percentage targets are met.
- Support the training and development of all kitchen staff to improve skills and performance.
- Liaise with the Head Chef and Sous Chef to ensure exceptional service levels are consistently delivered to guests.
- Accept and check deliveries from suppliers, ensuring they meet specifications.
Other Responsibilities:
- Ensure that all kitchen equipment is maintained in a clean and working condition.
- Report faulty equipment to the Head Chef or Sous Chef promptly.
- Contribute to the creation and adherence to the departmental budget.
- Maintain high hygiene standards in all areas of responsibility.
- Monitor stock levels within the department and order supplies following proper procedures.
- Control and manage stock rotation to ensure quality and reduce waste.
Training Responsibilities:
- Support training for other departments as needed.
- Provide personal and team development opportunities to improve the overall performance of the kitchen team.
Emergency Responsibilities:
- Be aware of and follow Fire Evacuation procedures and other statutory obligations in line with company policies.
Additional Responsibilities:
- Work collaboratively with other team members and support where needed.
- Attend meetings as requested by the Executive Chef or Sous Chef.
Hours of work :
40 hours per week, 5 days out of 7.