Chef de Partie

Holiday Inn Kensington High Street; Greater London; On-site; GBP 40,000 - 60,000; Full time

Job summary

A prominent hotel in London is seeking a Sous Chef to ensure high standards of food hygiene, train junior staff, and assist in menu development. The role demands strong communication skills and the ability to maintain effective stock control. Successful candidates will have a keen interest in food trends and the ability to ensure quality in food presentation and preparation. This position offers opportunities for professional development within a dynamic kitchen environment.

Qualifications

• High level of communication skills within the team.
• Ability to train and coach junior staff effectively.
• Understanding of legal requirements for food hygiene.

Responsibilities

• Maintain effective communication and high performance standards.
• Ensure exemplary food hygiene standards are upheld.
• Assist in menu development with new ideas based on food trends.
• Conduct accurate stock checks and manage food quality.

Job description

Job Specific Accountabilities

• Maintain regular and effective communication within the team and at all levels; performance standards are clearly communicated and understood. Technical and personal standards are high. Staff are proud to belong to the team and the section. Staff movements, communication and coordination within the section are effective.
• Sous Chef is informed of changes in keeping with payroll schedules.
• A system is in place for requesting time‑off and is understood by staff.
• Hours are monitored, and potential problems are raised with the Sous Chef / Head Chef.
• All staff receive high‑quality performance feedback. Appropriate action is taken to deal with all levels of performance. Trends are monitored and consulted with the Sous Chef for a suitable response.
• Confidence in the application of policies and procedures. Staff issues are brought to the attention of the Sous Chef. Daily meetings are attended, and information effectively passed on to the team.
• Staff are fully informed of changes in the kitchen and to the section.

Training & Development

• Arrange induction and training of staff to meet the required standard of performance, ensuring that all training is recorded on individual training record sheets.
• Provide coaching to Commis Chef to develop confidence, knowledge and skills.
• Ensure that all staff are well‑versed in legal requirements and established standards are maintained.
• Act as section trainer for Commis Chefs and Demi‑Chef de Partie.
• Planned section induction is carried out for new starters.
• All staff hold a Basic Food Hygiene Certificate.
• Working with the Sous Chef, technical skills for different roles are identified and training needs analysis is carried out on a rolling basis.

Food Quality

• Ensure food hygiene standards are exemplary at all times so that legal and company requirements are met.
• Ensure that correct mis‑en‑place has been effected before service and that the staff are completely familiar with the production of dishes on the menu.
• Ensure the correct preparation, presentation and service of dishes to the guests and also the staff restaurant according to the standards of the hotel.
• Swabs and other required procedures are carried out according to company standards. Best practice is adapted to suit the hotel’s operation.
• Demonstrate safe and hygienic working practices during every shift. Action is taken swiftly to correct any observed contravention in health, safety or hygiene practices.
• Service is calm and organised. Raw and high‑risk roods are prepared separately.
• Food preparation areas are cleaned prior to use, maintained during service and cleaned down according to set procedures and in‑line with Health, Safety and Hygiene requirements.
• Waste is promptly removed from the food preparation area and disposed of appropriately.
• Food is checked for quality and presentation before sending to the hot plate / pass. Food not for immediate consumption is stored in the correct manner at a safe temperature according to legal requirements.

Stock Control

• Stock takes are accurate.
• People are available to assist.
• Preparation is done to assist.
• Market list is used for ordering stock for the next day.
• Receiving and storage areas are prepared ready for delivery.
• Food items are checked for quality, expiry date and temperature.
• Random temperature checks are made of chilled and frozen goods delivered.
• Delivery packaging is removed and disposed of appropriately.
• Storage areas are kept secure from unauthorised access.
• Temperature checks are made according to a set schedule agreed with the Sous Chef / Head Chef.
• No out of date stock in storage areas.
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Menu Development

• Assist in menu development.
• Continuous development of menu items.
• New ideas given to Sous Chef and Executive Sous Chef.
• Takes an active interest in food trends.

• Health, Safety and Security responsibilities are observed.
• Hygiene regulations are enforced, monitored and swift action is taken where shortfall is detected.
• Ensure safe and careful handling of equipment to safeguard people and property, particularly in areas of manual handling, use of knives and COSHH.コン>
• Hazards are spotted and reported.
• Equipment used are according to guidelines.
• Accidents are reported.