CHEF DE PARTIE
LOCATION: BA1, Bath
REPORTING TO: Head Chef
OVERALL OBJECTIVES: To assist the Head Chef in the kitchen operation and ensure the company’s reputation for food quality is maintained at all times.
SPECIFIC RESPONSIBILITIES

• To plan, prepare and cook menu items as directed by the Sous / Head Chef.
• To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
• To assist with stock taking when required.
• To carry out the smooth and efficient running of your section as appropriate.

CLIENT SERVICE

• To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
• To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

PEOPLE

• To be a team player, assisting other team members when necessary.
• To treat members of the team at location as you would expect to be treated.
• To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

FINANCIAL MANAGEMENT

• To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
• To gain an understanding of food costing, sales mix and menu planning.

HEALTH & SAFETY, FOOD SAFETY, the ENVIRONMENT

• To adhere to the company’s Hygiene, Health and Safety policies.
• To rigorously follow the company cleaning schedules.
• To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

ADDITIONAL RESPONSIBILITIES

• To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
• To show commitment to company values in all aspects of your role.
• To act as a positive ambassador for the business.
• To attend to any reasonable request made by the client or Holroyd Howe Management.
• To attend training sessions when required.
• To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

We invest in the training and development of our teams to give them the appropriate skills necessary to thrive in their job roles. We have outstanding teams of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of our clients.
“Holroyd Howe is an equal opportunities employer. We are committed to safeguarding and promoting the welfare of children and expect all employees to share this commitment. All roles within Holroyd Howe are regarded as regulated activity and therefore we require an Enhanced DBS which includes a Barred List Check for all successful applicants. We will also require shortlisted applicants to provide appropriate information regarding their criminal offences.”
This appointment is offered on the return of satisfactory professional references.
Job Type: Full-time
Pay: £15.75 per hour
Expected hours: 37.5 per week
Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Free parking
• Health & wellbeing programme
• On-site parking
• Referral programme
• Store discount

Schedule:

• 8 hour shift
• Monday to Friday
• Overtime
• Weekend availability

Ability to commute/relocate:

• Bath: reliably commute or plan to relocate before starting work (preferred)

Experience:

• Chef: 3 years (required)

Work authorisation:

• United Kingdom (preferred)

Work Location: In person
Reference ID: 40 working weeks plus 5.6 holiday pay, 37.5 hours per week