Chef De Partie

AccorHotels; Greater London; On-site; GBP 40,000 - GBP 60,000; Full time

Job summary

A leading hotel chain in Greater London is seeking a kitchen supervisor to manage daily kitchen operations, ensure proper training of staff, and maintain high standards of hygiene and safety. The ideal candidate will oversee the Demi Chefs and Commis Chefs, ensuring all tasks are performed correctly while fostering a positive work environment. This role demands punctuality, excellent organizational skills, and the ability to motivate colleagues. Join a prestigious team and play a key role in culinary excellence.

Responsibilities

• Report for duty punctually wearing the correct uniform and name badges.
• Organize shifting and production service.
• Give tasks to Demi Chefs and Commis Chefs.
• Maintain good colleague relations and motivate colleagues.
• Ensure training is carried out and comprehended.
• Check daily food preparation regarding portion size, quantity and quality.
• Complete daily checklist regarding Mise-en-place and food storage.
• Assist in composing new recipes and menu ideas.

Job description

Job Description

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize shifting in the section with regard to mise-en-place production and its service.
• Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
• Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintain good colleague relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to the next shift.
• Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
• Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• Assist the Chef de Cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.