Chef de Partie

Alpine Elements
Published
October 27, 2018
Location
France, France
Category
Job Type

Description

Company Overview:

 

Alpine Elements Ltd is a medium sized tour operator specialising in ski and summer beach & alpine activity holidays operating throughout France, Greece and St. Anton, Austria, with their sister company iGO SKi offering short ski breaks. We employ up to 200 overseas, seasonal staff, in addition to a permanent head office team, working all year round to deliver the best product for our clients and support for our employees.

 

Job Description:

 

Working closely with every member of the kitchen team The Chef De Partie (CDP) will be responsible for the smooth running of any of the sections within the Kitchen. Sections may include Prep, Stock and Larder, Starters, Grill and Mains or Desserts. Being relaxed and confident in your abilities will be essential to your success in the role. Open to different / new ideas and ways of working is required especially when assisting with the development of the Team of Commis Chefs. You will approach the additional responsibility for the supervision and delegation of tasks to others in a mature and professional manner considering the development and training needs of the junior chefs. You will be keen to develop your career by taking ownership of your own development and will demonstrate this through the ability to take on board constructive criticism and advice from those in higher positions and to act upon the advice given. Living and working as part of a tight knit team for a full season is extremely rewarding which is probably why our staff return season after season.

 

 

Key Accountabilities & Responsibilities:

 

Customer Focus

  • To ensure that guests expectations in terms of Food are exceeded at all times
  • To ensure you achieve the set target for customer feedback in terms of “Food Scores”
  • Ensure that all customer complaints are resolved and responded to in a timely and efficient manner

 

 

 

Operational

  • Assist the Sous / Head Chef in delivering to the highest standard, the Hotel set menu, ensuring that our guests expectations are met at all times
  • Anticipate and cater for a variety of dietary requirements on an adhoc basis to budget
  • Ensure the kitchen environment is a clean, safe work environment meeting local and UK HCCAP regulations
  • Assist the Sous chef in training, management and development of the junior kitchen team (Commis chefs and KP’s) including;  discipline, timekeeping,  uniform standards and grooming guidelines and staff motivation
  • Assist the Sous Chef and in their absence ensure strict stock control procedures for wastage, portion control, spillage, leakage
  • Assist where required in the completion of HCCAP and COSHH paperwork to ensure a fully compliant kitchen from a Health and Safety perspective
  • To ensure all deliveries meet our requirements for On Time, HCCAP and escalating any Back Orders to the Head /Sous Chef in addition to following correct temperature and storage procedures
  • To assist with the perpetrations of incremental food items such as packed lunches and the preparation of staff meals
  • Liaise with the Front of House Staff to ensure the teams knowledge and description of the set menu, to guests is accurate and informative
  • Implementing, monitoring and recording all HCCAP and COSHH requirements

 

 

Commercial

  • Taking a proactive approach to stock control and ordering  ensuring that your section remains within set budgets

 

Key Relationships:

 

  • Internal: Head / Sous Chef, Commis chefs, Restaurant / Bar Supervisors and Front of House staff
  • External: Suppliers

 

 

Person Specification (assessed via application, assessment centre or interview as appropriate):

 

Each of the criteria below is rated as Essential (E), Highly Desirable (HD) or Desirable (D). We place considerable emphasis on your Personal Qualities as the training and support we provide can often strengthen any weaknesses that exist in other areas.

 

Personal Qualities

  • Excellent communicator (E)
  • Strong social/People skills/Cheerful/Outgoing (E)
  • Highly Motivated (E)
  • Passionate / Enthusiastic (E)
  • Ability to work alone and as part of a team (E)
  • Ability to cope under pressure (E)
  • Willingness to work hard / long hours (E)
  • Adaptable / Flexible Attitude (E)
  • Honest and Trustworthy (E)

Skills & Ability

  • Customer Service (E)
  • Communication Skills (E)
  • Problem Solving and Complaint Handling (E)
  • Planning Organisational Skills (E)
  • Literate and Numerate (E)
  • IT / Admin / Social Media (E)
  • Training Mentoring (E)

Qualifications

  • Food Hygiene Certification
  • NVQ Level 2 or 3, BTEC or City and Guilds 701 &702 or Equivalent or relevant experience (E)

Experience

  • Relevant Transferable work Experience (E)
  • People/ Team management / Supervisory Experience (E)
  • Catering for between 35 to 170 covers (E)
  • Catering to 4* (4 course set menu) Standard (E)
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