Four Red Star Hotel

Michelin Star Restaurant

Three AA Rosettes

Job Description
Job Title: Chef de Partie
Reports to: Junior/Sous Chef
Salary:
From 17,000.00 per annum

Team: Restaurant
Responsible for: Commis Chef
Liaison with: Sous Chef, Head Chef
Benefits: 28 days holiday per annum (including bank holidays)
Meals on duty
Stakeholder pension available
Child care voucher salary sacrifice scheme available
Reduced rates on accommodation and F&B for friends and family at Lords and
other hotels.

Job Scope:
To provide Michelin standard food preparation at all times. To be responsible for a section in the kitchen, maintaining
standard of product, hygiene and motivation to Michelin star level. Work within the team with a desire to progress
and further achieve.
Main Duties

To prep food consistently to the level required by the Chef and Michelin standard
To compile the list of and complete daily mise en place tasks for the section to the required standard within
the given time
To complete all storage, stock rotation and cleaning tasks for the section to the required standard within the
given time
To maintain the correct level of stock as set down by the Head Chef and minimise wastage of any sort
To check and put away deliveries as required
To appropriately delegate and assist in all tasks delegated within the section
To accurately carry out instructions received by line manager during service
To accurately and calmly give instructions to junior staff during service and assist if necessary in the
completion of the instructions
To maintain and work carefully with any personal or hotel equipment and minimise breakages
To clean down the section at the close of each shift and assist with any other cleaning tasks as required
To maintain good time keeping, reporting for duty clean, tidy and in correct uniform
To attend daily departmental meetings and training as required
To report hazards and maintenance requirements in the workplace to the departmental Manager
To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and
employment and to ensure team members similarly comply.
To work within Company rules at all times as laid out in the contract of employment and staff handbook

This list of duties is not exhaustive and additional duties may be required within reason for the better fulfilment of the
role and the needs of the business

Key relationships:
Internal: Head Chef, Kitchen Team
External: Delivery personnel
Job Knowledge, Skills and Experience
Qualifications:

NVQ Level 2 as minimum

Job Knowledge:

Demonstrate a clear understanding of the hospitality sector

Demonstrate good knife skills
Show interest and knowledge of flavor and food products
Show good practice in working hygienically around food

Job Experience:

Previous experience in a Michelin starred or 3 Rosette Kitchen essential

Required Skills:

Must have good standard of spoken English

Must be able to follow instruction
Must be able to work as a team
Must have leadership skills
Must be able to work at times including early morning, late evening, and weekends
Must be able to lift items
Must complete all Health and Safety and job skills training, as required
Must work in accordance with company Health and Safety guidelines, especially in
relation to hazard and accident
Must be responsible for own health and safety and that of colleagues in accordance with
Health and Safety at Work Act 1974 and relevant EU directives
Must provide a healthy and comfortable working environment, smoking is prohibited
throughout the Hotel

Required
Behaviours

Actively listens
Willing to learn
Able to work in a team
Shows initiative
Demonstrates the ability to lead other people
Attention to detail
Reliable
Professional personal presentation
Stress tolerance
Motivated and committed to Hotel values and culture
Committed to guest care
Driven to acheive
Willing to go the extra mile
High standard of personal care
Willingness to take ownership of a situation
Shows excitement for life