OVERVIEW & CORE VALUES

At 7 Hospitality Management, every member of our team must play their part in delivering exceptional service to our guests, our owners and our colleagues.
As a Chef de Partie working for the 7H managed hotels, you will demonstrate a positive can do attitude to drive exceptional standards and guest experience to deliver the hotel’s overall objective.
7H have 4 core important values which are central to the success of the hotel;
Ownership| We think and perform like owners
Driven| We have a constant desire for improvement
Transparency| We ensure clarity in communication so that there are no surprises
Investment in our People| We continuously invest in our people to ensure that they are the best that they can be

• To ensure all food is cooked and prepared to the agreed standards
• To maintain the highest degree of hygiene and food safety
• To ensure temperatures and delivery checks are carried out and recorded
• To control quality of food and ensure food wastage is minimised
• To assist in quality control
• To assist other chefs in their work if the workload permits
• To ensure the highest standard of cleanliness, maintenance and safety in the kitchen at all times
• Support the Sous chef with ideas for creative menus
• Ensure all food labelling is current and up to date as per current health and safety guidelines
• Food allergen compliance – ensure own personal training is up to date and full understanding of food allergen legislation
  People
  · To maintain good working relationships with colleagues in all departments of the hotel
  · To be fully aware of daily activities in the hotel
  · Display a pro-active and leading role in terms of service, culture, development, team image, systems, procedures and skill development
  · Attend regular briefing sessions and hotel meetings when required
  · Have excellent personal presentation and adhere to the company standards of appearance at all times
  · Maintain high levels of enthusiasm and commitment to every task undertaken
  · To attend training when required
  · To constantly improve and develop product knowledge to maximise quality of service
  · To comply with time keeping and attendance policies
  Quality
  · To ensure that guests receive an exceptional level of service and will want to return
  · To ensure excellent presentation of dishes as directed by Sous Chef and Head Chef
  · Ensure all standard operating procedures are adhered to
  · Adhere to all company policies and procedures
  · Ensure reporting of any maintenance issues within department reporting any damage and wear and tear to Line Manager
  · Understand departmental risk assessments, be trained against them and train all kitchen staff
  · To be fully conversant with the Hotel policy on:
  § Fire & Evacuation
  § Security procedures
  § Health & safety policy
  Profit
  · Pro-actively pursue all practices in line with company environmental and energy saving initiatives
  · Take a positive approach towards upselling and confidently promote the product
  · To participate in guest activities that promote the hotel product and its services
  · Ensure minimal food wastage
  General
  · Comply with the company codes of conduct at all times
  § Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals
  · Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries
  · Understand your role and responsibilities in terms of the hotel Health & Safety Policy including completion of all mandatory training
  · Familiarise yourself with emergency and evacuation procedures
  · Have a flexible approach to the hours you are required to work to meet the needs of the business
  · Ensure own 100% Flow training completion
  Success Criteria
  · Arrive at work at the correct time, in the appropriate uniform, making sure that it is in immaculate condition
  · Display a positive attitude at all times
  · Contribute to the department ability to achieve or exceed the budgeted revenue and control expenditure
  · Meet targets and objectives as set by Sous/Head Chef
  · Minimal complaints from stakeholders to be received