Chef de Partie | Tradehouse Central Bar & Kitchen

Reports To:

• General Manager


• Head Chef


• Sous Chef

Liaison With:

• Food \& Beverage Staff


• Manager on Duty

Scope \& General Purpose of Job:
To ensure customers receive the highest quality standards in service and care, anticipating their needs and being attentive at all times.

Accountabilities:

• Prepare all menu items according to the specifications outlined in the SOP manual.


• Deliver the highest level of guest service in the Food Production areas, ensuring the 4\-star agreed standards are met at all times.


• Provide exceptional Guest Care.


• Maintain in\-depth knowledge of your department’s products and be aware of all facilities.


• Adhere to all HACCP procedures and guidelines as outlined in the HACCP policy.


• Complete all relevant HACCP documentation throughout the working day.


• Document and report any non\-compliance with HACCP controls to supervisors and management.


• Work collaboratively with the team, being mindful of colleagues' needs and demonstrating flexibility.


• Promote sales within the department and across the premises.


• Take pride in your work and demonstrate commitment to your role.


• Attend training sessions as required.


• Participate in appraisals and assessments as required.


• Attend departmental meetings, ensuring effective communication at all levels.


• Maintain all company policies and procedures.


• Comply with statutory and legal requirements for Health \& Safety, Fire, Hygiene, Licensing, and Employment.

This is not a comprehensive list of duties and responsibilities. Additional tasks may be assigned as directed by management.

Key Skills \& Attributes:

• Minimum of 4 years’ experience in a similar role.


• Ability to multitask effectively.


• HACCP Level 2 certification.


• Excellent timekeeping skills.


• Positive attitude.

Job Type: Full\-time
Weekend Availability: Required
Work Location: On\-site

Work Location: In person

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