Expire bientôt Accor

Chef de Partie

  • Watford (Hertfordshire)
  • Développement informatique

Description de l'offre

Key tasks

Salary dependent upon experience
Chef de Partie required to join our team, working for our Executive Chef and Head Chef. With
a flourishing trade in our Lyttons Restaurant and bar and event catering for up to 250
people you will be experienced in all areas of cuisine and able to adapt to individual
diners and catering for large parties and events
Overview of duties
'• Ensures that kitchen operations run smoothly and that guests receive a high standard
of service
• Manages and motivates the kitchen teams to provide excellent services to guests
• Ensures respect of hygiene, safety and food quality regulations'
Main responsibilities
Customer relations
• Adapts to any specific requests made by guests • Heeds any remarks made by guests
Professional techniques / Production
'• Helps prepare dishes in line with activity and consumption forecasts
• Prepares dishes and/or supervises preparation
• In conjunction with the Head Chef, supervises the different sections of the kitchen:
production of hot and cold dishes, patisserie, dishwashing etc
• In conjunction with the Head Chef and F&B Manager, helps prepare the menus and à la
carte choices
• Updates the cooking instructions and ensures they are duly applied
• Ensures respect of the maximum waiting times defined by the brand, checks the
presentation, quality and temperature of dishes '
Team management
'• Develops team spirit and motivation by creating a good working atmosphere
• Organises the welcome and integration of new employees
• Runs basic and advanced training for team members • Helps prepare the work
schedules in line with activity forecasts
• Prepares the training plan together with the Head Chef and tracks implementation
• Applies labour legislation'
Commercial / Sales
'• Keeps track of trends in the restaurant market • Makes suggestions to the Head Chef
in order to adapt the offer to changing customer expectations
• Regularly assesses the quality of services based on guests' remarks and quality
audits'
Management and administration
'• Helps the Head Chef set up the department's annual budget in line with hotel strategy •
Orders merchandise in compliance with the group's purchasing policy, giving
priority to orders
• Manages stocks and supplies
• Helps manage headcount to improve ''prime cost''
MERCURE AND ITS PEOPLE
H o t e l s w i t h i n d i v i d u a l i t y , p a s s i o n f o r
service and committed to quality and guest
satisfaction.
J o i n a t e a m o f w a r m a n d friendly
professionals who will share their love for
hospitality.
KEY TASKS
City Hertfordshire State South East (England) Region/Country
United Kingdom
• Respects the productivity ratios as budgeted
• Takes part in inventories
• Contributes to the improvement of costs and ratios while maintaining the high standard
of service'
Hygiene / Personal safety / Environment
'• Ensures that the equipment and appliances are used correctly in line with safety
instructions • Ensures the respect and due application of the rules of hygiene (HACCP
standards etc) • Helps the Head Chef prepare an action plan following the hygiene
analysis results and tracks implementation
• Checks that employees' uniforms are clean and in good condition
• Applies and ensures application of the hotel's security regulations (in case of fire etc)
• Respects and ensures respect of the hotel's commitments to the ''Environment

You contribute to the restaurant service and the quality of production by managing you own section. You work autonomously to prepare dishes according to technical fact sheets. You manage the work of the kitchen aids. You are in charge of one area of the kitchen and oversee its organisation, coordination and service.

Profil recherché

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English