Job title: Chef De Partie
Department: Food & Beverage, Main Kitchen
Inspired & supported by: Head Chef
Salary: £49,454 (including service charge)
Your purpose will be: To work with a brigade of talented chefs to produce 5-star quality food for our guests. Assisting with any training needs. To help to control section and to deputise in supervisors' absence. To ensure smooth running of the section and to see that all areas of the section maintain The Savoy standards. To cook any food daily according to business requirements.
You will be accountable for:
To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team
To co-ordinate all team members, ensuring that they perform well and cohesively
To check and supervise all aspects of the kitchen
To work closely with Sous chefs on all day-to-day matters
To ensure that all information relating to bookings and movement is communicated and understood by all team members
To check function sheets daily and communicate any movements to the team
To supervise and demonstrate cooking methods for all outlets, when required
To observes and test foods being served
To ensure the proper handling of all food items in accordance with health & hygiene procedures
To report anything that may be considered a health or hygiene hazard
To participate in training programmes
To consider the availability of all raw food items and order items accordingly
To participate in receiving and checking incoming goods
To carry out any external duties such as special events, promotions and demonstrations
To carry out any other reasonable request as directed by your manager
To be aware of, and comply with, safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your workplace
To be aware of and comply with Food Acts.
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