Chef De Partie

at  BrookLodge Macreddin Village

To assist the Sous Chef and Head Chef in ensuring that food purchasing, food storage, food preparation, food production and food service is carried out to the highest standard and in accordance with the food hygiene regulations
possible, anticipating needs and initiating actions to exceed expectations (e.g. dietary requirements, specific dietary requests)
To actively seek ways of improving standards, menu choices and quality liaising with senior chefs.
To adhere to all food safety, food hygiene and HACCP regulations.
To assist that all foodstuffs purchased is to the agreed standard.
To report any faults in equipment, fixtures and fittings to the Sous/Head Chef and ensure proper use of the equipment.
To ensure staff meals are balanced and nutritional as agreed with management.
To carry out the hotel’s customer relation policy.
To communicate hotel services to guests.
To bring customer complaints to the attention of the Sous Chef, Head Chef or general management.
To ensure that reasonable care is taken for the health and safety of you, and other members of staff, guests and any other persons on the premises.
Promote a high level of team ethos with the kitchen and other departments.
To wear relevant uniform and footwear at all times.
To ensure a high standard of personal grooming and hygiene.
To observe all safety rules and procedures.

To carry out any other duties outside your normal daily/weekly routine but within the scope of position.
To attend training sessions/meetings as required