Major 5 star luxury hotel based in central London, requires an experienced Demi Chef De Partie
To assist Sous Chefs in the preparation and service of food ensuring that the highest standards are maintained at all times and to ensure that the kitchen areas designated, equipment and utensils are always kept clean and tidy to the standards required by the hotel.
Main Duties
? Co-ordinate with the Head Chef, Sous Chef or Chef de Partie on preparation of store requisitions.
? Assist the Chef de Partie in planning and fully participating in the preparation of food to ensure that the best possible standards are achieved.
? Be fully conversant with The Wigmore menu with regards to the particular items relating to your designated area and other sections as requested by the Head Chef.
? Prepare food items to the standard according to established up-to-date Hotel standards and practises.
? Prepare basic mise-en-place and cooks food ready for service.
? Check daily menus and function sheets to determine quantity of food items to be cooked.
? In co-ordination with Head Chef and Senior Sous Chef, assist in the development of new dishes.
? Ensure correct procedures are used, particularly in the preparation of sensitive commodities.
? Encourage communication regarding food service, especially when highly individual and personalised service is demanded from our guests.
? Ensure that maximum effort is given to achieve an efficient service whilst maintaining the highest possible standards.
? Deputise and run section efficiently and effectively in the absence of the Sous Chef / Chef de Partie.
? Dispense food only against a valid guest check.
? Ensure that all refrigerated areas are kept clean and temperatures are maintained at correct levels and recorded in the correct manner.
? Assist in the production of food within your designated section or as requested by the Head Chef.
? Ensure that food preparation is of the highest standard using the finest ingredients at all times.
? Ensure that portion control is maintained in accordance with company guidelines, laid down with the Head Chef.
? Ensure good rotation of stocks and the correct storage and labelling procedure are followed.
? Generally being alert for opportunities to improve the profitability of the Kitchen operation.
? Control the wastage of food.
? Ensure that the appropriate amount of mise-en-place is kept in stock.
? Advise Sous Chef of any commodity needing immediate use or attention.
? Supervise Commis Chefs, apprentices and trainees within your section, making sure that they are properly dressed to the standards set by the Hotel.
? Maintain discipline in a fair and consistent manner, including timekeeping, reporting breaches to the Chef de Partie / Senior Sous Chef.
? Identify any special training needs within your section and put any recommendations forward to Chef de Partie / Senior Sous Chef.
? Assist Chef de Partie / Senior Sous Chef to carry out on-the-job training for staff within your section and completing the departments training records on a regular basis.
? Encourage and motivate staff within your section.
? Generally being responsible for economy of utilities, such as use of gas, electricity and water.
? Attend meetings, courses/lectures directed by the Head Chef.
? Liaise with Back of House Department ensuring that all Kitchen areas and equipment are clean in accordance with the Hotel's Hygiene Regulations.
? Ensure that all Kitchen equipment is safe and in perfect working order and that staff using it are fully trained and conform with our Health and Safety Regulations.
? Ensure that any faulty equipment is reported and recorded in the correct manner.
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