JOB DESCRIPTION
JOB TITLE:
Chef de Partie
REPORTING TO:
Snr Sous Chef/ Head Chef
MAIN PURPOSE OF JOB:
Managing the day to day business with a passionate
approach to quality customer delivery.
GENERIC KEY ACCOUNTABILITIES:
People
* To take pride in everything I do
* To consistently deliver outstanding hospitality
* To anticipate and react to the needs of our guests
* To be an ambassador for the Macdonald Brand
* To take ownership for my personal development and performance
* To contribute to the overall effectiveness and performance of my team
Product
* To consistently deliver Macdonald core standards which are relevant to my role
* To maintain a safe and clean environment
* To take responsibility for understanding our products and services
* To proactively look for ways to improve or enhance the guest experience
* To use feedback to improve my personal performance whilst activity encouraging feedback from others
* To give my full to support to company initiatives
Process
* To complete and act upon training (including statutory) in line with company policy and procedures
* To follow all processes assigned to my role ensuring full compliance
* To identify any barriers or challenges which may prevent me from delivering on agreed processes
* To take responsibility for keeping up to date with any changes in my department
Profit
* To have an awareness and understanding of operational costs related to the performance of my job role
* To look for ways to protect the profit of the organisation without compromising the guest experience
* Be aware of department objectives and ensure all sales opportunities are exploited (OWS)
* To promote the products and services to our guest at every opportunity
* Spot and act on every opportunity for sales
* To act upon any reasonable instructions from management as pertains to my job responsibilities
JOB SPECIFIC ACCOUNTABILITIES:
· Responsible for leadership on a particular section showing diligent food hygiene and stock control.
· Shows good understanding of cooking techniques.
· Supporting senior chefs in menu planning and dish development.
· Set achievable tasks for junior members of the team which are measurable.
· To lead by example and set high standards for the team.
· Responsible for competently managing the day to day activities in a section.
· Supporting senior chefs with health and safety, food production and food safety.
· Developing and training of Commis Chef's and apprentices.
· Take shared responsibility for HACCP report system in the kitchen.
· To clean and prepare food in accordance with set procedures as directed by senior kitchen staff.
· Assist in the preparation and cooking of staff meals.
· To operate and clean equipment with due regard to safety.
· To adhere to cleaning and maintenance schedules.
· Control of company stock and property, ensuring correct storage of food.
· Willingness to learn new cooking techniques and preparation styles.
· Show a full understanding of food care and the importance of waste management.
· To work hygienically at all times showing good fridge organisation
· To achieve a minimum basic food hygiene certificate.
· To understand local authority expectation
· To support head chef in the delivery of food cost targets
· To undertake any other duties as may reasonably be requested by the management.
KEY MEASURES:
· Brand standard audits
· Health & Safety checks
· Guest feedback
· TripAdvisor
· Mystery guest
· AA inspection outcome
* PSN audits
* EHO reports
I have read and fully understood the responsibilities and accountabilities related to my role.
Job Types: Full-time, Part-time
Pay: £35,000.00 per year
Expected hours: 48 per week
Work Location: In person