Chef De Partie

At Sofitel London St James, we redefine luxury by treating a stay as more than just a temporary pause—it’s an opportunity for guests to fall in love with a unique blend of refined luxury and playful indulgence. Our commitment to excellence transcends the ordinary, and we invite you to join a team that specialises in transforming stays into enchanting tales. We take immense pride in creating a playfully elegant and meaningful experience for both our guests and ourselves. Our commitment to fostering a workplace culture that values diversity, encourages professional growth, and recognises individual contributions ensures that each team member feels appreciated and empowered in their role. Apply now to embark on a career that transcends expectations and celebrates the art of hospitality.

SCOPE OF POSITION 

The Chef De Partie prepares and costs dishes in conjunction with the Sous chef and Head Chef and is responsible for ensuring that standards are maintained for his/her section. It is a vital part of the position to keep food quality for both guests and staff to the best standard potentially possible. It is also vital to keep the staff moral high and so have a good working atmosphere, productivity and confidence level will rise with a highly motivated team.

RESPONSIBILITIES

• Produce all necessary food for all food service operations as required, with an effective management of the team and department as directed by Head Chef.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
• To achieve maximum sales for the hotel business plan, by accommodating any events that requires food and beverage.
• To understand and comply with food hygiene regulations.
• To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.
• To support Head Chef in training staffs following the NVQ approved system, records to be available for each individual staff.
• Monthly stocktaking with full accuracy and develops understanding of stock holding, value in conjunction with Head Chef.
• To ensure that all equipment is clean and in good working order.
• To handle and follow disciplinary procedures as and when needed.
• To ensure staff are appropriately dressed and look professional.
• To ensure and enforce personal hygiene.
• To carry out and report on kitchen equipment audits.
•   Ensure complaints are handled according to company policy.https://careers.accor.com/global/en/job/chef-de-part