OVERVIEW & CORE VALUES
At 7 Hospitality Management, every member of our team must play their part in delivering exceptional service to our guests, our owners and our colleagues.
As a Chef de Partie working for the 7H managed hotels, you will demonstrate a positive can do attitude to drive exceptional standards and guest experience to deliver the hotel's overall objective.
7H have 4 core important values which are central to the success of the hotel;
Ownership| We think and perform like owners
Driven| We have a constant desire for improvement
Transparency| We ensure clarity in communication so that there are no surprises
Investment in our People| We continuously invest in our people to ensure that they are the best that they can be
CORE DUTIES AND RESPONSIBILITIES
* To ensure all food is cooked and prepared to the agreed standards
* To maintain the highest degree of hygiene and food safety
* To ensure temperatures and delivery checks are carried out and recorded
* To control quality of food and ensure food wastage is minimised
* To assist in quality control
* To assist other chefs in their work if the workload permits
* To ensure the highest standard of cleanliness, maintenance and safety in the kitchen at all times
* Support the Sous chef with ideas for creative menus
* Ensure all food labelling is current and up to date as per current health and safety guidelines
* Food allergen compliance – ensure own personal training is up to date and full understanding of food allergen legislation
People
· To maintain good working relationships with colleagues in all departments of the hotel
· To be fully aware of daily activities in the hotel
· Display a pro-active and leading role in terms of service, culture, development, team image, systems, procedures and skill development
· Attend regular briefing sessions and hotel meetings when required
· Have excellent personal presentation and adhere to the company standards of appearance at all times
· Maintain high levels of enthusiasm and commitment to every task undertaken
· To attend training when required
· To constantly improve and develop product knowledge to maximise quality of service
· To comply with time keeping and attendance policies
Quality
· To ensure that guests receive an exceptional level of service and will want to return
· To ensure excellent presentation of dishes as directed by Sous Chef and Head Chef
· Ensure all standard operating procedures are adhered to
· Adhere to all company policies and procedures
· Ensure reporting of any maintenance issues within department reporting any damage and wear and tear to Line Manager
· Understand departmental risk assessments, be trained against them and train all kitchen staff
· To be fully conversant with the Hotel policy on:
§ Fire & Evacuation
§ Security procedures
§ Health & safety policy
Profit
· Pro-actively pursue all practices in line with company environmental and energy saving initiatives
· Take a positive approach towards upselling and confidently promote the product
· To participate in guest activities that promote the hotel product and its services
· Ensure minimal food wastage
General
· Comply with the company codes of conduct at all times
§ Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals
· Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries
· Understand your role and responsibilities in terms of the hotel Health & Safety Policy including completion of all mandatory training
· Familiarise yourself with emergency and evacuation procedures
· Have a flexible approach to the hours you are required to work to meet the needs of the business
· Ensure own 100% Flow training completion
Success Criteria
· Arrive at work at the correct time, in the appropriate uniform, making sure that it is in immaculate condition
· Display a positive attitude at all times
· Contribute to the department ability to achieve or exceed the budgeted revenue and control expenditure
· Meet targets and objectives as set by Sous/Head Chef
· Minimal complaints from stakeholders to be received
JOB SPEC
Key Skills/Requirements
· Previous experience as a Chef de Partie within the hospitality industry
· High level of attention to detail
· Team player and able to work proactively with a wide remit
· Ability to work under pressure and under own initiative
· Positive Can Do Attitude
· Enthusiastic and passionate to develop own skills and knowledge plus those around you
Key Skills Desirable
· Recognised industry awards
· Previous experience in Hotel environment
· Food Safety Level 2 or equivalent
· Awareness of COSHH and chemical safetyResponsibilities:
- Prepare and cook food items according to recipes and quality standards
- Ensure that all food is prepared in a timely manner and meets the required presentation standards
- Supervise and coordinate activities of other kitchen staff members
- Monitor food production to ensure compliance with food safety and sanitation regulations
- Assist in the development of new menu items and recipes
- Maintain a clean and organized work area
- Follow proper procedures for handling and storing food
Skills:
- Strong culinary skills with experience in food preparation and cooking techniques
- Knowledge of food safety regulations and best practices
- Ability to work in a fast-paced environment while maintaining attention to detail
- Excellent communication and teamwork skills
- Strong organizational and time management abilities
- Experience in supervising and managing a team in a kitchen setting
- Familiarity with kitchen equipment and utensils used in food preparation
If you have a passion for cooking, enjoy working in a team-oriented environment, and have experience in the culinary industry, we would love to hear from you. Join our team as a Line Cook and be part of creating delicious meals for our guests.
Job Type: Full-time
Pay: Up to £30,000.00 per year
Benefits:
* Employee discount
* Flexitime
* Free parking
* On-site parking
Application question(s):
* Do you have experience working at a 2 Rosette level or above?
Work Location: In person