We are a 42 bedroomed hotel, with a Restaurant and 2 function rooms. We cater for Weddings, Events, Funerals and Conferences.

We offer a pension scheme through NEST, which will be discussed more upon commencing your employment. This is based on contributions from the employer, and from the employee.

The salary bracket is dependent on experience.

Responsibilities

• To ensure that all food produce within the Hotel Kitchen for clients and customers is to a most satisfactory standard and that colleagues working beneath the Head Chef are taught to produce food to a similar standard, portion sizes and the way the food is presented.
• To produce seasonal Menus in a timely manner, liaising with the Sales Manager
• To work to Sales Targets as laid out in the Budget and purchase good accordingly to Sales profit requirements.
• Produce weekly timesheets along with any Holiday Request Forms and any absentee’s forms.
• Monitor operating costs as per budget and if sales don’t meet target show a saving.
• Maintain Kitchen Hygiene Standards and Records laid down by E.H.O. Record sign and file daily all records, ensure all staff have adhered to this procedure, along with Daily, Weekly and Monthly Cleaning schedules.
• Food Stock take to be counted the 1 st of every month
• Food Invoices to be put on a Batch Headers weekly and passed to the General Manager to sign off.
• Adhere to Personnel Policy as laid down by Guide Post to look after employees, Interview, select, induct and train as laid down in the Employees Hand Book.
• Hold regular Department Meetings to discuss Policy changes, Menu and price changes, record and document these meetings, it is now an E.H.O. requirement.
• To assist and help within The Guide Post Hotel as and when necessary with any reasonable request or task.
• To promote a hospitable and professional image to the guest and give full co-operation to any guest or member of staff requiring assistance with a prompt caring and helpful attitude, anticipate guests needs whenever possible.
• To maintain regular and effective communication within your team and all levels round the hotel assist and help within the Guide Post Hotel as and when necessary with any reasonable request or task.
• To identify and report any maintenance requirements and record in maintenance book behind reception, check hazards in the workplace and to follow up to ensure zero effects
• To comply with the statutory and legal requirements for Fire Health and Safety, Licensing, COSHH regulations, Risk Assessment and employment.
• To undertake any task as set by the General Manager.

Job Description

About this role:

We are a 42 bedroomed hotel, with a Restaurant and 2 function rooms. We cater for Weddings, Events, Funerals and Conferences.

We offer a pension scheme through NEST, which will be discussed more upon commencing your employment. This is based on contributions from the employer, and from the employee.

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant’s patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef’s standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

The salary bracket is dependent on experience.

Details of the job

• To promote a Clean and professional image at all times.
• To hold regular kitchen meetings with all chefs and Porters, to discuss any relevant changes that are relevant
• To ensure that all mise-en-place is prepared ready for each Service or Function.
• To ensure that all food prepared and produced for clients and customers is to a most satisfactory standard and that all colleagues working beneath the Sous Chef are taught to produce food to the same standard.
• To ensure that all Food prepared and produced for clients and customers is to a most satisfactory standard. To deputise in the absence of the Head Chef and Sous Chef
• Keep to Guide Post Hotel Budget % and purchase goods accordingly to sales and profit requirements
  In the absence of the Head Chef and Sous Chef , check weekly time sheets for holidays or sickness.
• Maintain Kitchen Hygiene Standards & Record Cleaning Tasks on the weekly and Daily schedule.
• In the absence of the Head Chef and Sous Chef Ensure Chefs and Porters have adhered to Daily, Weekly & Monthly Cleaning Schedules, check and sign
• Batch invoices in the absence of the Head Chef and Sous Chef, check prices and input into computer, finally passing to General Manager for signing.

• To assist and help within The Guide Post Hotel as and when necessary with any reasonable request or task.
• To promote a hospitable and professional image to the guest and give full co-operation to any customer requiring assistance with a prompt caring and helpful attitude. To anticipate guests needs whenever possible.
• In the absence of Head Chef and Sous Chef, to ensure stock levels are kept to a minimum and order food as and when required.
• To maintain regular and effective communication within your team and at all levels around the hotel
• To identify and report any maintenance requirements hazards in the workplace and to follow up to ensure zero defects.
• To comply with the statutory and legal requirements for Fire Health and Safety, Licensing, COSHH regulations, Risk Assessment and employment

• To give full co-operation to any colleague requiring assistance in a prompt, caring and helpful manner

Requirements for the Job

• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.