JOB TITLE: Chef de Partie
REPORTS TO: Head Chef

MAIN PURPOSE OF JOB:
To assist the Head Chef on duty with storage, preparation and cooking of all food items for the Hop and Huffkin Dining Room whilst adhering to all Health and Food Safety areas of “Due Diligence” as laid out by the Head Chef, Health & Safety HACCP and Food Safety Hazard Analysis Training Documents. To also demonstrate and help maintain high levels of service that consistently exceeds the expectations of our customer.

DUTIES
• To work with the Head Chef, Sous Chef or another Chef de Partie to ensure all food preparation is completed in a timely manner.
• To ensure that all food served is consistent in taste and presentation.
• To ensure knowledge of the food served is maintained and communicated to all relevant personnel.
• To monitor stock rotation and to ensure stock security.
• To ensure minimum kitchen wastage.
• To understand and be aware at all times of food costs and Gross Profit percentages and understand how daily departmental costs influence profit and loss results.
• To assist with the provision of training and development for department staff in kitchen procedures.
• To report any maintenance issues to the Head Chef immediately.
• To comply with all Hop and Huffkin policies and procedures to ensure that all statutory regulations are observed.
• To comply with the conditions of the food hygiene policies.
• To be flexible and willing to help other departments at busy times if required.

HOURS OF WORK
Normally 45 hours per week worked on a rota basis to include weekends and bank holidays. Additional hours will be required at peak times. The post holder will be expected to adopt a flexible approach to hours of work.