Senior Chef De Partie

JOB TITLE: -                               Chef de Partie

REPORTS TO: -                           Jim Perrie

NO of HOURS: (As per contracted hours)

WORKING TIME REGULATIONS:            With regards to the Working Times Regulations 1998, you agree to waiver the 48 hours limit imposed by these regulations for those occasions where you feel that your need to continue working. By signing a contract you acknowledge and accept the waiver, however, you do have the right to terminate this agreement by giving the company three months notice in writing.

PHYSICAL ATTRIBUTES: Well groomed and spoken, no extremities of dress, hair or make-up, pleasant out-going personality with good presence, self-motivation, good communicator and achiever

EDUCATION: Good basic education, good education in basic cookery techniques and further education qualifications essential, supervision training would be desirable education, elementary food hygiene certificate, basic college certification proving interest in the industry.

EXPERIENCE: Have a good working knowledge of food production and modern food hygiene practices, worked in a similar type of establishment and achieved references from former employees.

Helpful. All references will be checked

RESPONSIBILTIES: -

To follow instruction from the Sous/head chef and management and to do so in a diligent manner.
To work hand in hand with the Sous/head chef within a team environment helping in all areas of the kitchen including staff issues.
To assist the Sous/head chef in training when required
To assist the Sous/head chef in the preparation of appropriate levels of stock
To ensure the cleanliness of your kitchen and ancillary areas and actively assist in the maintenance and organisation, implementation and execution of the companies food safety and health and safety policies and all documentation required.
To communicate clearly and effectively in a polite and constructive manner and attend any meetings set up for this purpose.
To prepare and present food as instructed by your supervisor/head chef using the standardised recipes provided.
To attend all training sessions made available to you.
To have a working knowledge of the companies HACCP system, keeping all records/documentation diligently to this end where necessary
To read and understand your part in the company Health and Safety Manual and maintain a safe working environment
To attend all training sessions and courses made available to you
To communicate efficiently and politely with management and other staff from all departments and attend all meetings set up for this purpose.
To follow the cleaning rota, documenting the task required
To record and report breakages

(a) PROPERTY

To ensure the a duty of care for all equipment at your disposal, by ensuring that all machinery and plant is properly maintained, kept in good working order and only used by authorised personnel.
To ensure that all required repairs are notified.
To ensure that the security of the building and its contents are intact

The Parkville