WORLD LUXURY SPA AWARDS 2015
VOTE FOR THE DAY SPA AT WHITTLEBURY HALL

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Voting is now open until 30th March 2015
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Demi Chef de Partie-Pastry

MAIN OBJECTIVES AND JOB ROLE:

Supervise the day to day running of the allocated sections. Make sure relevant food is prepared to standard for all food and beverage outlets.

  •  Supervise the work of all Commis and Apprentice Chefs.
  • Make sure and check that all mis-en-place is up to date and liaise with other sections regarding their mis-en-place and wastage.
  • Check board for functions and number of people to cater for.
  • Ensure that a high standard of preparation, hygiene and presentation is achieved before any dish leaves the kitchen.
  • To requisition a sufficient supply of food from the stores on a daily basis.
  • Motivate all staff on section.
  • Reports all faults, errors, complaints and compliments to the Senior Chef on duty.
  • Make sure all food and beverages are used up in strict rotation.
  • Attends meetings and liaise on Banqueting functions or any special parties as required.
  • Be constantly aware of new ideas and create new dishes in the Food and Beverage outlets.
  • Ensures that all food items are date stamped.

HEALTH AND SAFETY

  • To adhere to all the company's procedure on health, safety and hygiene.
  • Full awareness and compliance with the fire evacuation and security procedures for the Hotel.
  • Report any accidents and potential hazards to the Department Head.

TRAINING

  • To attend any internal or external courses that management may deem beneficial.
  • To be energetic to new ideas and systems which could benefit the department or hotel.                                                         
  • Attend departmental meetings.

MAINTAINING IMAGE OF THE HOTEL

  • To be smart in appearance and courteous at all times and to act as an ambassador for the Hotel.
  • To be punctual for duty at all times.
  • Train all new staff to a competent standard of work in the section.

OCCASIONAL DUTIES

  • Work at the FOH in service of food, e.g. Sunday Brunch buffets, Breakfasts.
  • To take charge of the kitchen occasionally in the absence of senior chefs.
  • To carry out any reasonable requests made by management.
  • To be flexible in the duties required of you, by assisting in another department if requested to by Department Head.
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