Trouvez facilement votre premier job


L'actualité professionnelle des 18-30 ans


Découvrez les aides financières auxquelles vous êtes éligible

🎁 1 mois gratuit

La mutuelle qui prend soin de la santé des jeunes


Révisez le code de la route à partir de 9,90€


Offers “Accor”

Expires soon Accor

Chef de Partie

  • Birmingham ( West Midlands )
  • IT development

Job description

Key tasks

As a Chef de Partie, your annual salary will be £ 19,500. You will also get an annual bonus, credit & cash tips

Chef de Partie

Overview of duties
 Helps provide smooth running services and a high standard of production by managing his/her section,
 Works autonomously to produce dishes in compliance with cooking instructions,
 Supervises the commas chefs' work,
 Is responsible for the organization, coordination and service for one area or more area of the kitchen,
 Thorough knowledge of the F& B offers provided in the kitchen

Main Responsibilities
Professional techniques / Production
 Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand,
 Ensures that dishes are well presented, of a high standard and at the right temperature,
 Delivers dishes in good time to suit guests' wishes,
 Depending on the hotel, may be asked to receive deliveries, check and store merchandise,
 Organizes his/her work and timing to suit fluctuations in guest numbers, special events and particular guests,

Team management/ Human Resources
 Leads the team under his/her responsibility and creates a good working atmosphere,
 Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility,
 Informs the team about cost optimization and the reduction of raw material wastage; tracks implementation,
 Trains commis chefs, apprentices and interns to a high standard,

Management and administration
 Is actively involved in meeting the department's targets:
- by following the cooking instructions
- by avoiding waste and loss of food items
- by respecting the procedures and internal audits applicable in the hotel
 Helps conduct inventories
 Places food orders with the supplier as per the requirement of the business need
 Helps manage stocks of equipment by avoiding breakages