Chef de Partie Apprenticeship - Copthorne Hotels Ltd

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  • To organise the shift on the section for which they are responsible, to ensure that all areas of the kitchen maintain the hotel’s standards.
  • To organise the shift selection with regard to mis-en-place production and it’s service.
  • To give tasks to the Demi Chef de Partie, 1st and 2nd Commis Chefs and check that they are carried out in the correct manner.
  • To maintain good employee relations and motivate staff.
  • To ensure that training on a one to one basis has been carried out and comprehended.
  • To be responsible for completing the daily check list regarding the mis-en-place food storage and daily fridge check.
  • To report any problems rearguing failure of machinery and small equipment to the Head Chef and Head Sous Chefs and follow up to ensure the necessary work has been carried out.
  • To check the main information board re: change of any Banquets or other information re: The organisation.
  • To keep the section clean and tidy.
  • To pass all information to the next shift about functions, mis-en-place etc.
  • To attend daily meetings with the Head Chef, with regard to the days business and any other information.
  • To attend any training session as required.
  • To be fully conversant with the Hotel Fire and Emergency operations.
  • To ensure a high standard of personal hygiene and appearance at all times.
  • To comply with any reasonable instructions issued by management.

  • HUMAN RESOURCES
  • Adhere to the Company policies and procedures
  • Support the efficient organisation of work routines
  • Support the Company training and development plan
  • Attend internal and external training sessions as required
  • Ensure personal hygiene and grooming standards are maintained to the highest level
  • Be familiar with the Company Grievance and Disciplinary procedures
  • Support best practice employment legislation and practice
  • Hold and contribute to departmental meetings
  • Ensure dignity and respect in your department is always maintained


HEALTH AND SAFETY

Adhere and comply to the Company, industry and legislative Health & Safety Policies and Standards

Promote and monitor Health & Safety standards within the department.

Pass internal H&S audits and achieve no less than 4/5 EHO food hygiene rating.

Ensure employee Health & Safety departmental training/certification

Ensure that all staff operate within a healthy and safe working environment

Adhere to the Fire Prevention and Evacuation practices

Report unsafe conditions, equipment or practices immediately


This is not intended to be an exhaustive list but is intended to be a working document in progress.



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