Chef de Partie

AccorHotel; Newcastle upon Tyne; On-site; GBP 25,000 - 35,000; Full time

Job summary

A global hospitality company in Newcastle upon Tyne is seeking a passionate Sous Chef to oversee kitchen operations in the absence of the Head Chef. This role involves maintaining food standards, managing food costs, and promoting effective communication within the team. Ideal candidates should have strong operational experience and qualifications like NVQ and HACCP, alongside an enthusiasm for food. Enjoy a 40-hour work week with a commitment to diversity and inclusion.

Qualifications

• Must have enthusiasm and passion for food.
• Must be punctual and reliable.
• Be self-motivated.

Responsibilities

• Control all aspects of daily kitchen operations in the Head Chef's absence.
• Ensure food preparation meets agreed standards.
• Maintain strict control on food items issued from the kitchen.
• Ensure all orders are prepared according to the check instructions.
• Check all goods against relevant documentation.

Skills

Ability to work independently

Experience of a busy food operation within the last 2 years

Thorough understanding of H&S regulations

Ability to follow food hygiene policy

Ability to build rapport quickly with Senior Management

Positive approach to menu planning and development

Flair and enthusiasm for working with fresh ingredients

Education

NVQ in a kitchen qualification

HACCP and COSHH knowledge

Worked in a similar environment

Demonstrated knowledge of a busy working kitchen and banqueting operation

Job description

Joinus at Accor,wherelife pulseswithpassion!

As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.

Byjoiningus,youwillbecomeaHeartist®,becausehospitalityis, first andforemost, aworkofheart.

Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!

Youwillenjoyexclusivebenefits,specificto thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.

Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleaguesand for theplanet.

Hospitalityisaworkofheart,
Joinus andbecomeaHeartist®.

Job Description

Duties include/Key areas of responsibilities:

• To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef.
• To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
• To make regular inspection of the kitchen and food preparation areas.
• To maintain a strict control on all food items issued from the kitchen.
• To ensure that all orders are prepared according to the instruction on the appropriate check.
• To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
• To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
• To check all goods delivered against the relevant documentation and check also for quantity and quality.
• To assist in maintaining the food cost percentage within the budget.
• To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.
• To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.
• To be aware of and comply with Food and Hygiene Regulations.
• To wear any appropriate protective clothing provided by or recommended by the company.
• To report any defects in the building or equipment according to the hotel procedures.
• To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.
• To attend company training if required to.
• To action any other reasonable requests made by management

Qualifications

Person specification:

• To be flexible
• Have a “can do” attitude

Skills and Abilities

• Ability to work independently
• Experience of a busy food operation within the last 2 years
• To have a thorough understanding of H&S regulations
• To be able to follow food hygiene policy require
• Ability to build rapport quickly with Senior Management
• A positive approach to menu planning and development
• Flair and enthusiasm of working with fresh ingredients

Education and Experience

• Worked in a similar environment
• NVQ in a kitchen qualification
• HACCP and COSHH
• Demonstrate knowledge of a busy working kitchen and banqueting operation

Personal Qualities

• Must have enthusiasm and passion for food
• Must be punctual and reliable
• Be self-motivated

N.B. This Job Description is intended to illustrate the main duties and responsibilities. It is not exhaustive of all aspects of the role of Sous Chef but serves as a guideline. You are advised that the duties and responsibilities may change from time to time.

Additional Information

40 hour-contract

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.