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
|