Chef de Partie (casual)

at  Dominus Group

Job Ref: DOM1279
Branch: The Dixon, Tower Bridge – Autograph Collection by Marriott
Location: The Dixon, London (South East)
Salary/Benefits: Competitive Salary + Service Charge + Company Benefits
Contract type: Casual
Hours: Part Time
Hours per week: 20 - 25
Posted date: 17/09/2024
Closing date: 31/10/2024

ABOUT THE ROLE

Great restaurant memories come from many places. The sights, sounds, scents and importantly the food. Your passion for presentation and dedication to delivering high quality dishes will complete our guest’s experience. By taking pride in your workspace, keeping your standards high, and giving our menu the benefit of your expertise, you’ll create some of our guests’ most lasting memories.
The Chef de Partie is an essential member of the Kitchen team who efficiently runs her/his section whilst dedicated to providing exceptional quality and service to our guests. She/he has an outstanding eye for detail and the ability to work efficiently in a fast-paced environment. As a Chef de Partie you supervise Junior Chef de Partie,Commis chefs, apprentices and trainees within your section. A Chef de Partie takes great pride in her/his work while ensuring the highest levels of cleanliness, hygiene and safety at work at all times. You will also ensure the delivery of consistently high-quality food and keep up to date with new products, recipes and preparation techniques.

KEY RESPONSIBILITIES INCLUDE

• Ensure that the kitchen/section is fully prepped, stocked and set for service at all times
• Preparing, cooking and presenting high quality dishes within the specialty section
• Ensure all food is served to the correct standards and specifications
• Assisting Head Chef in creating menu items, recipes and developing dishes
• Monitoring portion and waste control
• Complete the daily/weekly cleaning schedules at the required time and to the highest of standards
• Being responsive to all training provided attend all training sessions
• Acting as a role model to all new employees by exhibiting a positive and proactive working attitude. Managing and training Commis Chefs.
• Report any customer complaints or comments immediately to the shift manager
• Understand and adhere to the company policy on cleanliness, hygiene and safety at work at all times in accordance with the Health Safety at Work Act 1977
• Assisting with the management of food hygiene practices and health and safety
• Overseeing the maintenance of kitchen and food safety standards
• Carry out any other reasonable duties and responsibilities as assigned
• Be flexible and work as a team player to ensure that operations are always as efficient and profitable as possible