Chef de Partie

Standard Role Summary:
Direct a dedicated Food Production team ensuring the provision of high quality, professionally prepared food products in
accordance with company corporate menu cycles.

Primary Responsibility of the Role:
Work effectively as part of the Chef de Partie team, supervising and directing a dedicated food production team.
Support the development of staff within own area. Ensure staff are competent to undertake their roles by identifying
training needs and coaching and mentoring junior team members.
Oversee the service standard and quality of all dishes / food products served, ensuring they meet the required high
standards. Liaise effectively with Senior Chefs to confirm the daily menu requirements and discuss the daily working
processes of the team, keeping them informed of any shortages or discrepancies in products or ingredients. Ensure food
products provided are within budget and in line with the corporate menu cycle, keeping wastage to a minimum.
Ensure all staff comply with current safety and company regulations, including the Public Health Policy and galley
operations policies and procedures. Complete regular checks including the collection of food samples and update logs
accordingly. Ensure the section is operated and maintained in a sanitised and clean state at all times, undertaking regular
inspections. Ensure all equipment is maintained and used correctly by staff, following standard operating procedures
and report any repairs required promptly.
Work closely with the team implementing any new ways of working identified and contribute to a successful centralised
production department, maintaining a dedicated food budget. Ensure compliance with the Corporate Menu Cycle
(CMC)/SOP's for allocated dining outlets and ensure scaled recipes are used for all preparation and production of food
products.
Attend and undertake Open Galley events such as cooking demonstrations, as and when required.