Chef de Partie
| Dyddiad hysbysebu: | 26 May 2024 |
|---|---|
| Cyflog: | £13.65 per hour |
| Oriau: | Full time |
| Dyddiad cau: | 25 June 2024 |
| Lleoliad: | Aviemore, Highland |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Cairngorm Mountain (Scotland) Ltd |
| Math o swydd: | Permanent |
| Cyfeirnod swydd: |
Crynodeb
Purpose of job
The Chef de Partie will support the Head Chef to ensure the customer experience is delivered to the highest standards, to ensure the provision of hospitality and customer care to Cairngorm customers. They will prepare and cook dishes according to the restaurants recipes and standards, maintaining consistency in taste and presentation.
Salary: £13.65 per hour plus great benefits. Day shifts only, No evenings or split shifts.
Roles and Responsibilities
Purpose of the job:
The Chef de Partie is accountable to the Head Chef. The role is also accountable for ensuring that all aspects of customer care is operating to the highest standards.
In discharging theses accountabilities, the Chef de Partie is responsible for:
Duties and Responsibilities
– All food entering the kitchen is correctly stored in rotation
– To keep the fridges clean and tidy
– To be fully aware of all items on the menu and of the recipes and quantities
– Prepare mise-en-place for all relevant menus.
– To be responsible for ensuring all food is prepared to the highest standards
– Being responsible to ensure that there is no cross contamination of food
– To be aware of and to control wastage of food
– To ensure that all documentation is kept such as cooking temperature records, fridge temperatures and cooking temperature records
– Being alert for opportunities to improve the profitability of sections
– To follow all procedures such as cleaning schedules, rotation of perishable and dry stocks maintaining equipment
– Reporting any problems to the Head Chef
– To interact with all customers in a friendly, welcoming, consistent manner
– To have knowledge of all products and services on offer and be able to pass on this knowledge in a positive, enthusiastic style
– Ensure prompt replenishment of stock and highlight to the relevant manager any stock issues e.g.: stock loss, damaged stock
– To maintain a high level of personal grooming and always wear the correct uniform, which must be kept clean, ironed and presentable at all times
– When handling/serving food and refreshments ensure that all requirements of Food Hygiene legislation are met
– To ensure that the department operates to the highest standards of customer care
– To be aware of all Catering Risk Assessments and Standard Operating Procedures
– Observe all Health & Safety requirements. Ensuring compliance with Health and Safety procedures, risk assessments and company policies
– To identify personal development needs in line with personal and organisational objectives
– To undertake any other reasonable duties as may, from time to time, be required
People Management
– Be polite and attentive to all our guests and colleagues
– Attend weekly “toolbox talks”
– Attend annual performance management and development processes such as Performance and Development (PAD) Reviews
Person Specification
Experience
The role would suit someone who has had experience in a busy kitchen environment
Demonstrate good people skills, both customer facing and within your team
The role will require a degree of flexible working to meet the business needs, 7 day operation and events outwith normal operating hours
Qualifications
– Full knowledge of food hygiene regulations (HACCP) and hold a valid food hygiene certificate
– SVQ Food Cookery and Preparation Level 3 or equivalent
– Experience in a customer focused environment
Skills
– Working to a deadline
– Excellent Customer Service skills
– Excellent communication skills, both written and verbal –
– Ability to give clear direction to all levels from Director to site level
– Ability to work alone as well as part of a wider team and under pressure
– Excellent attention to detail
– Problem solver
– Personal Attributes/Behaviours
– The ability to identify success as well as areas for improvement
– A motivated individual who is not fazed by an ever-changing environment
– Committed
– Flexible with a ‘Can do’ approach
– Adaptable
– Team player
Company Background and Culture / Location Overview
Cairngorm Mountain, managed by Cairngorm Mountain (Scotland) Ltd is a popular snowsports destination in Scotland, located within the Cairngorms National Park, and has been offering snowsports for over 50 years. In winter, the resort is a commercial ski operation. In summer, the Resort serves as a tourist destination. The surrounding area attracts over 1.8 million annual visitors predominantly in summer with the Resort itself attracting circa 200,000 annual visitors.
Cairngorm Mountain Resort covers 1,418 hectares and can attract over 120,000 skiing and snowboarding visitors in the busy winter period. The Resort is an internationally renowned area of scientific interest. Cairngorm Mountain and surrounding areas contain unique natural habitats and wildlife protected by EU legislation.
In the summer, the Resort transforms as the snow melts and becomes a hub of activity, from guided walks to the mountain summit, to generic visitors and a family market looking for activities to undertake.
The Chef de Partie will support the Head Chef to ensure the customer experience is delivered to the highest standards, to ensure the provision of hospitality and customer care to Cairngorm customers. They will prepare and cook dishes according to the restaurants recipes and standards, maintaining consistency in taste and presentation.
Salary: £13.65 per hour plus great benefits. Day shifts only, No evenings or split shifts.
Roles and Responsibilities
Purpose of the job:
The Chef de Partie is accountable to the Head Chef. The role is also accountable for ensuring that all aspects of customer care is operating to the highest standards.
In discharging theses accountabilities, the Chef de Partie is responsible for:
Duties and Responsibilities
– All food entering the kitchen is correctly stored in rotation
– To keep the fridges clean and tidy
– To be fully aware of all items on the menu and of the recipes and quantities
– Prepare mise-en-place for all relevant menus.
– To be responsible for ensuring all food is prepared to the highest standards
– Being responsible to ensure that there is no cross contamination of food
– To be aware of and to control wastage of food
– To ensure that all documentation is kept such as cooking temperature records, fridge temperatures and cooking temperature records
– Being alert for opportunities to improve the profitability of sections
– To follow all procedures such as cleaning schedules, rotation of perishable and dry stocks maintaining equipment
– Reporting any problems to the Head Chef
– To interact with all customers in a friendly, welcoming, consistent manner
– To have knowledge of all products and services on offer and be able to pass on this knowledge in a positive, enthusiastic style
– Ensure prompt replenishment of stock and highlight to the relevant manager any stock issues e.g.: stock loss, damaged stock
– To maintain a high level of personal grooming and always wear the correct uniform, which must be kept clean, ironed and presentable at all times
– When handling/serving food and refreshments ensure that all requirements of Food Hygiene legislation are met
– To ensure that the department operates to the highest standards of customer care
– To be aware of all Catering Risk Assessments and Standard Operating Procedures
– Observe all Health & Safety requirements. Ensuring compliance with Health and Safety procedures, risk assessments and company policies
– To identify personal development needs in line with personal and organisational objectives
– To undertake any other reasonable duties as may, from time to time, be required
People Management
– Be polite and attentive to all our guests and colleagues
– Attend weekly “toolbox talks”
– Attend annual performance management and development processes such as Performance and Development (PAD) Reviews
Person Specification
Experience
The role would suit someone who has had experience in a busy kitchen environment
Demonstrate good people skills, both customer facing and within your team
The role will require a degree of flexible working to meet the business needs, 7 day operation and events outwith normal operating hours
Qualifications
– Full knowledge of food hygiene regulations (HACCP) and hold a valid food hygiene certificate
– SVQ Food Cookery and Preparation Level 3 or equivalent
– Experience in a customer focused environment
Skills
– Working to a deadline
– Excellent Customer Service skills
– Excellent communication skills, both written and verbal –
– Ability to give clear direction to all levels from Director to site level
– Ability to work alone as well as part of a wider team and under pressure
– Excellent attention to detail
– Problem solver
– Personal Attributes/Behaviours
– The ability to identify success as well as areas for improvement
– A motivated individual who is not fazed by an ever-changing environment
– Committed
– Flexible with a ‘Can do’ approach
– Adaptable
– Team player
Company Background and Culture / Location Overview
Cairngorm Mountain, managed by Cairngorm Mountain (Scotland) Ltd is a popular snowsports destination in Scotland, located within the Cairngorms National Park, and has been offering snowsports for over 50 years. In winter, the resort is a commercial ski operation. In summer, the Resort serves as a tourist destination. The surrounding area attracts over 1.8 million annual visitors predominantly in summer with the Resort itself attracting circa 200,000 annual visitors.
Cairngorm Mountain Resort covers 1,418 hectares and can attract over 120,000 skiing and snowboarding visitors in the busy winter period. The Resort is an internationally renowned area of scientific interest. Cairngorm Mountain and surrounding areas contain unique natural habitats and wildlife protected by EU legislation.
In the summer, the Resort transforms as the snow melts and becomes a hub of activity, from guided walks to the mountain summit, to generic visitors and a family market looking for activities to undertake.