28 May

Chef de Partie

Full Time, Permanent
Posted 2 years ago

Exciting developments are happening very soon at Rosebourne, Hampton-in-Arden. Due to this we’re expanding our teams right now!

We now have the following opportunities arising with immediate effect.

  • Full and Part Time Chef De Partie
  • Full and Part Time Front of House Catering Assistants

We offer really competitive rates of pay. Our team also benefit from not working evenings and full time staff only work every other weekend. We have a wide range of benefits including excellent staff discounts for you and your family, an extra day’s holiday for your birthday as well as a monthly cash prize draw for the team. Please pop in and speak to a colleague or email a CV to info.solihull@rosebourne.co.uk.

Rosebourne, Hampton-in-Arden (Formally Blooms/Wyevale)
Kenilworth Road
B92 0LP

We look forward to welcoming you to our ever expanding team at Rosebourne!

Kitchen Chef de Partie Department:

Restaurant Kitchen Responsible to: Sous Chef / Head Chef

General Duties You are responsible for working within the Kitchen team and supporting Sous Chef and the Head Chef in the production of food as directed through the daily shift plan and under the guidance of the senior Kitchen personnel You are responsible for your safety and of those around you and the strict adherence of all Safer Food Better Systems and procedures. If in doubt you must raise any queries with your senior colleagues You must maintain quality and consistency of all food produced in line with specification and recipes and stick to clear labelling and production procedures.

Specific Responsibilities

The key responsibilities / duties of the post holder have been categorised under the following areas on the following pages: • The Team • The Department • The Store

The Team

To be clear how the Daily Shift Plan works and to understand how to take breaks and hand over sections when asked to.

To ensure you have a clear understanding of Plan Day and are aware of your planned shifts for the coming four weeks at least.

To request holidays in a timely manner using the correct procedure at least two weeks ahead but ideally longer

To set a good example to others in terms of staff uniform, time keeping and attitude at all times.

To be clear of which section you’re working on and to understand your production roles for the day.

Kitchen Chef de Partie

To supervise Commis Chefs in your responsibility and to oversee their production to the correct standards of working.

To run a section during service and ensure food is produced quickly to a high standard whilst supervising those around you.

To take the lead on sections from time to time such as breakfast service and to organise colleagues as required.

To prepare all ingredients on your production lists carefully and one at a time to minimise the amount of stock left out at any one time and to protect quality and consistency.

To store all prepared ingredients in session chillers in the correct order ready for service

To keep your section safe, neat and tidy during service and to take responsibility for assisting colleagues where required

To maintain good concentration and organisation during service and to listen clearly to instructions and respond efficiently and clearly.

To support others around you as required.

To highlight any areas of poor quality to seniors as required to prevent customers from receiving food not to an acceptable standard.

From time to time to deputise for Sous Chef as required in covering preparations on specials

The Department

To have a good understanding of the correct use of knives, boards and equipment.

Under no circumstances to use any equipment without clear training and guidance.

To store and handle all products correctly from cold rooms and dry stores using first in first out principal and stock rotating using correct labelling and dates.

To support the Kitchen in receiving goods and storing them correctly in the right locations, date rotated and in the right containers in line with Safe Foods Better Systems standards.

To take responsibilities for stock checking, temperature record keeping and for checking quality for goods inwards and stock rotation as required.

To always label stock clearly with any defrost date, production date and use by date and cover and store correctly.

To never change labelling and to take responsibility for this at all times, highlighting any concerns to seniors.

To store all equipment correctly and safely and to report any broken or damaged equipment for attendance.

To be able to carry daily, weekly and periodic cleaning to standards along with deep cleans.

To support all sections in close down and cleaning so as to work as a team and leave the kitchen in an acceptable condition and standard always, including wash up / goods inwards and changing room.

The Store

To interact with customers throughout the store, aiming to satisfy and exceed their needs and expectations. Kitchen Chef de Partie

To go assist in other departments as and when required and provide support, enthusiasm and energy with a positive team spirited attitude

To assist with Goods Inwards as required in receiving and putting away stocks and dealing with waste container change over