To assist in controlling the management of the kitchen operation
JOB TITLE: CHEF DE PARTIE
REPORTING TO:Onsite Catering Manager WWFC Catering Manager, Exec Chef
To assist in controlling the management of the kitchen operation in order to provide the appropriate Food Service to the satisfaction of the client, the customer and the company
1.To make a continuous assessment of the performance of all staff under your supervision in order to establish training needs and development potential
2.To ensure that the team are aware of their duties and the standards required.
3.To assist in ensuring that all kitchen staff are aware of their Health and Safety responsibility and receive the appropriate training.
4.To attend training sessions and catering meetings when required.
5.To attend to any other reasonable request made by the Client or VCP Management.
6.To take responsibility for contributing towards your own development with the guidance of your manager
7.To take responsibility for the smooth and efficient running of the section/s as appropriate
8.To ensure that all food production duties are carried out in a timely fashion to ensure a smooth service.
9.To assist in ensuring food standards and costs are adhered to as agreed with the WWFC Exec Chef, Catering Manager.
10.To compile all food orders for sections under your supervision.
11.To assist in improving the standard of food preparation and presentation and to incorporate new technology as it becomes available.
12.To possess an up to date knowledge, awareness and interest in recent, current and future food and industry trends.
13.To be passionate about developing and producing new service styles and food concepts in the location.
14.To ensure all food storage areas are maintained in a clean and tidy condition in line with company policy and EHO requirements.
15.To ensure cleaning areas under your control are maintained to a high standard in accordance with cleaning schedule.
16.Comply with all regulations regarding Health and Safety and Food Hygiene including specific Company procedures.
17.To gain an understanding and follow Company quality systems and procedures.
18.To take necessary steps to ensure the kitchen area complies with Food Hygiene Regulations and Health and Safety Act.
19.To ensure all equipment is maintained in good working order reporting any damage malfunctions to the WWFC Exec Chef.
20.To ensure the kitchen area is cleaned in accordance with cleaning schedules.
21.To ensure equipment and food temperature readings are taken and recorded on a daily basis.
22.To ensure food samples are taken and stored correctly, on a daily basis.
23.Show commitment to company values in all aspects of your role.