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Southampton

    Chef de Partie - Southampton, United Kingdom - Novotel Southampton

    Novotel Southampton
    Novotel Southampton Southampton, United Kingdom

    3 weeks ago

    Default job background
    Full time Tourism / Travel / Hospitality
    Description

    · Helps provide smooth running services and a high standard of production by managing his/her

    section,

    · Works autonomously to produce dishes in compliance with cooking instructions,

    · Supervises the commis chefs' work,

    · Is responsible for the organisation, coordination and service for one area of the kitchen,

    Professional techniques / Production

    · Produces and presents the dishes for the section in line with the cooking instructions and processes

    defined by the hotel and brand,

    · Ensures that dishes are well presented, of a high standard and at the right temperature,

    · Delivers dishes in good time to suit guests' wishes,

    · Depending on the hotel, may be asked to receive deliveries, check and store merchandise,

    · Organises his/her work and timing to suit fluctuations in guest numbers, special events and

    particular guests,

    Talent & Culture Responsibilities

    · Leads the team under his/her responsibility and creates a good working atmosphere,

    · Organises and supervises the work carried out by commis chefs and apprentices in the area under

    his/her responsibility,

    · Informs the team about cost optimisation and the reduction of raw material wastage; tracks

    implementation,

    · Trains commis chefs, apprentices and interns to a high standard,

    Management and administration

    · Is actively involved in meeting the department's targets:

    by following the cooking instructions to the letter

    by avoiding waste and loss of food items

    by respecting the procedures and internal audits applicable in the hotel

    · Helps conduct inventories

    · Helps manage stocks of equipment by avoiding breakages

    Hygiene / Personal safety / Environment · Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations, · Respects the instructions and safety guidelines for the equipment used, · Applies the hotel's security regulations (in case of fire etc), · Respects the hotel's commitments to the "Environmental Charter" (saving energy, recycling, sorting waste etc),

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