DEMI CHEF DE PARTIE

• To offer a personal service to all Champneys Guests and club members that is in keeping with a Champneys resort
• To work in conjunction with the service staff to ensure a high level of service is received by the guest. 
• Maintaining clear communication between the Kitchen and all other Departments.
• The preparation and presentation of the breakfast and lunch buffets ensuring it is adequately stocked and well presented for the duration of the services.
• The preparation and presentation of the café and dinner menus ensuring that all items are reasonably stocked and available.
• Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction
• Through a hands on approach, maintain & improve standard of product, introducing more variety of menus
• Training of team members on section, delegation of tasks to commis and demi chefs – to motivate, coach and team build
• Control departmental food cost expenditure and to minimize food wastage
• Assist other Chefs when necessary and help each other to remain motivated and focused
• To take responsibility and assist the Sous Chef in the absence of the Head Chef
• Responsible for the cleanliness, stock control, organization and standards of the section
• Ensuring hygiene standards of the kitchen are maintained
• Attend and contribute to any meetings as required.
• Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels and updating the Head Chef on current stock levels.
• To gain a working knowledge of the Champneys healthy eating philosophy and ensure staff are trained and philosophy is implemented in department 
• To be fully aware of the Champneys Food Safety Policy and to implement and monitor all Health and Safety hygiene practices and procedures including temperature checks.
• Attend training courses as required and ensure staff in the department attend.
• To work towards the aims of the Kitchen, Resort and Champneys.
• To be fully conversant with the Resort’s emergency procedures.
• Ensures that health and safety standards are maintained in the kitchen and action/report any hazards as necessary.
• Comply and with all Company Policy and Procedures
• Complete any other reasonable duties as requested by the Senior Management Team

- Lương cơ bản + thưởng service charge

- Làm việc trong môi trường năng động, chuyên nghiệp

- Có nhiều cơ hội giao tiếp với người nước ngoai

- Hỗ trợ ăn giữa ca, hỗ trợ nhà ở (đối với nhân viên ngoại tỉnh)

- Mức lương cạnh tranh

- Thưởng theo hiệu quả công việc

- Thưởng lương tháng 13

- Và các chế độ phúc lợi khác theo quy định của công ty

Qualifications

• NVQ 1/2
• Food hygiene certificate level 2 – preferred but not essential as training can be given.

Experience

• Experience of working to the level of chef de Partie
• Previous experience of working in a high quality establishment
• Experience of working with covers of 100+
• Experience of working with strict Health and Hygiene regimes
• Experience of ordering and stock control
• Developing staff and passing on knowledge and skills

Skills

• Able to work within a team environment and to communicate effectively with all members of the team.
•  Able to follow detailed instructions and to produce consistent results
•  Able to provide work of a high standard to specified deadlines and timescales - to execute duties with an eye for detail
• Motivational skills to motivate others
•  Excellent organisational skills
•  Effective communication and interpersonal skills 
• Strong customer care

Knowledge and Understanding 

• Good understanding of all applicable Health & Safety legislation 
• Stock control 
•  Nutritional and Allergy requirements 
• Full understanding of food controls

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