Job Title :Chef de Partie
Department : Kitchen Operations / Kitchen General
Reports To : Executive Head Chef / Sous Chef
Location :Crowne Plaza London Kings Cross
Job Type :0 hours contract
Salary: £13.50 per hour
Join Our Team at Crowne Plaza London Kings Cross!
Crowne Plaza London Kings Cross is a renowned 4-star hotel, celebrated for exceptional service and creating unforgettable guest experiences.
We are currently seeking a talented and experienced Chef de Partieto join our dynamic kitchen team and support the Sous Chef the day-to-day management of our kitchen. Shifts scheduled between Monday and Sunday, depending on business needs.
Job Scope
The Chef de Partie is responsible for organizing daily kitchen operations, preparing and presenting a wide range of high-quality dishes, and ensuring smooth coordination within their designated section. The role involves supervising and supporting junior members of the Kitchen Brigade to maintain consistency, quality, and efficiency.
The position requires a proactive, professional, and Can Do attitude at all times, ensuring guest satisfaction through effective problem-solving and service excellence.
Key Relationships
Internal: Collaborates closely with the Executive Head Chef, Sous Chef, and all members of the Kitchen Brigade. Coordinates and communicates effectively with Front Office, Maintenance, Housekeeping, and other departmental teams to ensure seamless service delivery.
External: Interacts with guests, suppliers, contractors, and other external stakeholders in a professional and courteous manner.
Key Responsibilities
Arrive on time, appropriately groomed, and ready for work.
Consult with the Senior Chef on duty regarding assigned responsibilities for the shift.
In the absence of the Sous Chef or Executive Head Chef, conduct shift briefings to communicate operational requirements and updates.
Prepare and maintain all kitchen equipment and workstations in a clean, organized, and safe condition.
Prepare, cook, and present dishes according to established standards, recipes, and quality expectations.
Oversee food preparation and service for all outlets, including Carriages Restaurant, Conference & Banqueting, Room Service, and the Staff Canteen.
Supervise and provide guidance to junior team members, including Demi Chef de Partie, Commis Chefs, Kitchen Assistants, and Porters.
Communicate guest feedback and operational issues promptly to the Duty Manager or Restaurant Manager.
Participate actively in daily briefings and other scheduled meetings.
Prepare necessary ingredients, materials, and equipment ahead of service to ensure smooth kitchen operations.
Always maintain cleanliness and hygiene standards within the work area, following food safety and health regulations.
Assist in training and developing junior staff to enhance skill levels and performance.
Support the implementation of cost-control measures and waste reduction initiatives.
Promote teamwork, morale, and a positive work environment within the kitchen.
Core Competencies
Strong culinary skills with attention to detail and presentation.
Ability to lead and motivate a team in a fast-paced environment.
Excellent communication and interpersonal abilities.
Sound knowledge of food safety, hygiene, and kitchen best practices.
Flexibility to adapt to changing operational needs.
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