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About the Regency Park Hotel
Nestled in the town of Thatcham, Regency Park Hotel is a four-star abode boasting 108 bedrooms, an award-winning restaurant as well as leisure facilities and conference and banqueting facilities.
About Chef de Partie role
As aChef de Partie(CDP) at Regency Park Hotel, you will work as part of a team focused on consistently achieving high standards to meet customers expectations. The Chef De Partie should have European Cuisine and Full English Breakfast cuisine experience along with other cuisines.
The successfulChef de Partiewill undertake the following duties:
- To organize and set up the assigned section of the kitchen and prepare dishes as efficiently as possible to increase speed and maximize productivity.
- To ensure that all dishes are prepared consistently and according to standard recipes.
- To prepare list of product/food items required for the next day and submit to the Chef in charge.
- To prepare list of tasks for mis-en-place for the chef on the following shift before going off duty.
- To always control the quality of the product you use and report any discrepancy to the Chef in charge to ensure consistent freshness and quality.
- To constantly maximize the quality and presentation of dishes
- To monitor food and operating costs and control these by reducing waste.
- To work in any section of the kitchen when necessary or as requested by your superiors.
- To collect and check store orders to ensure they are of the quality and quantity required and report any discrepancy.
- To assist in carrying out a daily inventory of fridges taking into account banqueting requirements and prepare the following day's food requisition.
- To instruct and demonstrate methods of production in your relevant department.
- To ensure all items are properly labelled and dated to allow for correct stock rotation.
- To issue food items only to authorized persons in keeping with control practices and procedures.
- To be responsible for the equipment under your control.
- To contribute to establishing a weekly production list and create new and interesting items and change on a regular basis
- To ensure strict adherence to manufacturers instructions of safe use of all equipment and understand any risks involved of operating machinery and other equipment. Request training from superiors for any new tasks.
- To organize your work to achieve the standards of customer service.
- Before leaving or taking day off, instruct one colleague on what and how much to prepare for the following shift/day
- To ensure that the Departments operational budget is strictly adhered to, that all costs are controlled, and expenditure approved.
- To adhere to the hotel's rules and regulations and in particular the policies and procedures relating to Fire, Hygiene, Health and Safety.
- To respond to any changes in the department as dictated by the needs of the industry, company or hotel operation.
- To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
- To attend training and meetings as required
Skills and requirements
- Exceptional customer care skills.
- Ability to work in a busy environment
- Ability to maintain good working relationships with colleagues across the hotel
- Constantly improve knowledge and show a desire to learn, attend companys trainings
- Take a responsible approach towards timekeeping and attendance to ensure the department runs efficiently, and assist in the event of absence cover
- Maintain high levels of enthusiasm and commitment to every task undertaken
- Good communication skills
- Be punctual and respect grooming standards
