Title: Chef de Partie (Ryton, Tyne and Wear)

Location: Ryton, Tyne And Wear, Tyne And Wear, North East, NE40 3HJ, UK

Company: Malhotra Group PLC

Job Description

Job Title:Chef de Partie

Location:The Runhead

Position Reports To:Head Chef/ Sous Chef/Junior Sous Chef

Main Job Purpose & Scope

As Chef de Partie you are responsible for running a specific section of the kitchen. This role involves preparing and cooking dishes to the highest standard, supporting junior staff, and ensuring the section operates efficiently. Its a critical role that contributes to the overall success of the kitchen team.

Key Areas of Personal Responsibility and Accountability

• Prepare and cook dishes to the required standards within your designated section.
• Follow recipes, presentation standards, and portion control guidelines.
• Ensure all food is fresh, well-prepared, and presented attractively.
• Take ownership of your section, ensuring it is organized, clean, and well-stocked.
• Supervise and support junior kitchen staff, including commis chefs and kitchen assistants.
• Collaborate with other sections to ensure smooth service during busy periods.
• Monitor food quality and ensure consistency in preparation and presentation.
• Minimise food waste by following portion control and storage guidelines.
• Adhere to all food hygiene and safety standards, including HACCP procedures.
• Keep your section clean and sanitised, maintaining compliance with kitchen regulations.
• Safely operate and maintain kitchen equipment.
• Work closely with the Sous Chef and Head Chef to deliver high-quality dishes.
• Communicate effectively with the kitchen team to ensure smooth operations.
• Provide constructive feedback and assist in training junior team members.

Other Responsibilities/Deputising Requirements

• To comply with all Company, data protection and statutory fire and safety regulations.
• Foster a positive work environment and promote teamwork.
• Ensure the kitchen complies with health and safety regulations at all times.
• Monitor and maintain cleanliness and organization in all kitchen areas.
• Conduct regular checks on kitchen equipment to ensure functionality and safety.

Measurement of Performance

• Successful undertaking of all duties and responsibilities
• Maintaining high levels of accuracy of own work, and that of team responsible for
• Positive contribution towards Group Values
• Achievement of key objectives/KPIs in line with negotiated targets

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