Interested in an exciting opportunity in London, learn more about the Chef De Partie role available with BAFTA. Apply today and #CreateYourFuture.
apply NowAbout the opportunity
Job purpose
To ensure the smooth running of a section in the kitchen and to see that all areas of that section maintain the 195 Piccadilly’s standards. To act as the Sous Chef’s assistant and assume responsibility for their absence. To cook any food consistently daily according to business requirements.
Key responsibilities and accountabilities
- To ensure all mise en place is finished on time and is of the highest possible standard
- To train junior staff members in correct procedures of food production and handling
- To motivate junior staff members and provide support for them
- To work to specifications regarding portion size, quantity and quality as stated in recipes, and to utilise the leftovers in various lunch dishes
- To rotate stock in fridges daily and maintain consistency of product freshness and use correct labels corresponding to that date
- To exercise professional discretion in regards to ordering and food wastage
- To report any equipment failure to sous chef or Exec chef and follow up accordingly
- To set high standards of personal hygiene
- To keep section clean and tidy and sanitary
- To maintain daily logs for hygiene compliance
- To notify sous chef or Exec chef of any accidents and log in accident/ injury book
- To maintain daily work lists to indicate which tasks must be done for each day
- Together with the Sous Chef, to organize the shift on the section for which he is working and ensure its smooth running
- Together with his Sous Chef to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Exec chef in order to achieve the high stock rotation desired in the section
- To maintain good employee relations and motivate staff Practice proper recycling procedures and kitchen energy management
- To attend daily and monthly meetings with the Sous Chef, and other meetings as requested by the Exec Chef
- Accidents and sickness to be written in Accident Book according to BAFTA Policy and Procedure and reported to the Exec Chef on a daily basis.
- Assist Exec Chef and Sous Chef in on-the job training of Hazard Analysis and Critical Control Points (HACCP) and Control of Substances Hazardous to Health (COSHH).
Ideally you will have
- You will have experience of working on events, in fine dining or restaurant service
- Have experience of a variety of stations and comfortable working with fresh ingredients and preparing food from fresh
- Knowledge of Health & Safety regulations
- Good communication and leadership skills, supporting the junior cooks on the section: e.g. re personal hygiene, correct knife technique, etc.
- The ability to motivate the team and have a good rapport with staff from all departments
- Able to deal with minor problems arising during the Service period
- Assisting the Sous-Chef/Junior Sous-Chef to ensure the smooth overall running of the section e.g. setting up of food mise-en-place and china and silverware equipment, etc.
- Happy to assist the Sous Chef composing new recipes and menu ideas Ideally you will be: Experienced CDP in events & restaurants, comfortable working on a number of stations
How To Apply
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