Chef de Partie

at  Metropolitan Gaming

Metropolitan Gaming Group is the multi-channel gaming and leisure brand for people who live city life to the full. The home of Metropolitan Gaming Online and Metropolitan Casinos, we’re dedicated to providing exceptional experience and service for our guest’s whichever platform or venue they visit.
Our eleven city destinations across the UK and Egypt include the iconic Empire Casino in Leicester Square, and London’s newest luxury casino Metropolitan Mayfair. We’re a ‘Why Not?’ brand that likes to challenge the status quo and we’re passionate about: looking good, feeling great; keeping our finger on the pulse; doing things with a twist; and being safe hands for our customers and people.
JOB TITLE: Chef de Partie
REPORTING TO: Head Chef

ESSENTIAL SKILLS:

• Pro-active attitude with the ability to work unsupervised.
• Experience working in a commercial kitchen.
• Ability to motivate junior team members.
• High level of flexibility with the role and working hours.
• Qualification in Food Safety.
• Knowledge of the Club & Company Health & Safety and Hygiene procedures.
• Good communication skills with peers and superiors and other departments.
• Able to communicate in clear and concise English.
• Organised and methodical.
• Upbeat and positive attitude.
• A high level of personal integrity
• A strong work ethic with a passion for exceeding expectations
• Show respect and appreciation to all
• Encourage and contribute toward a culture that supports everyone to be the best that they can be.
  WORKING HOURS: Various shifts, over a minimum of 40 hours per week on a varying rota, which includes weekends and night shifts with flexibility to provide service and contact at varying times dependant upon the needs of the business. Hours worked beyond a normal working week will not be entitled to receive additional pay or time off in lieu with the exception of working on public holiday.

• Report promptly for duty suitably dressed in clean chef uniform.
• Ensure that punctuality is kept at all times.
• To prepare and produce food to the highest standard and specifications given by Senior Kitchen staff.
• To manage the kitchen when you are the most senior person on shift.
• Liaise with the Head Chef and Executive Chef to obtain a supply of stocks and stores according to menu requirements.
• To check stock rotation and proper storage of cooked and uncooked food.
• To keep his/her section always tidy and clean.
• To adhere strictly to the food hygiene regulation.
• To adhere strictly to the Health and Safety regulations.
• To ensure that all mis en place is kept tidy, fresh and properly stocked as required.
• To fill in any position required by Head Chef and Executive Chef.
• To check, prepare and supervise preparation of food, to the highest standards set by the company.
• To motivate and train junior staff members while on the job.
• To report any fault of equipment immediately to Executive Chef or Head Chef.
• To ensure complete confidentiality relating to all matters concerning the Company.
• To lead by example in relation to displaying the four key behaviours of the Customer Service model.
• To ensure that all areas of the kitchen are maintained to a high standard at all times and ensure any maintenance requirements are reported and promptly actioned