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Chef de Partie

BAFTA 195 Piccadilly is looking for a talented Chef de Partie to join its busy kitchen team.

Job purpose

To ensure the smooth running of a section in the kitchen and to see that all areas of that section maintain the 195 Piccadilly’s standards. To act as the Sous Chef’s assistant and assume responsibility for their absence.  To cook any food consistently daily according to business requirements.

Key responsibilities and accountabilities

To ensure all mise en place is finished on time and is of the highest possible standard
To train junior staff members in correct procedures of food production and handling
To motivate junior staff members and provide support for them
To work to specifications regarding portion size, quantity and quality as stated in recipes, and to utilise the leftovers in various lunch dishes
To rotate stock in fridges daily and maintain consistency of product freshness and use correct labels corresponding to that date
To exercise professional discretion in regards to ordering and food wastage
To report any equipment failure to sous chef or Exec chef and follow up accordingly
To set high standards of personal hygiene
To keep section clean and tidy and sanitary
To maintain daily logs for hygiene compliance
To notify sous chef or Exec chef of any accidents and log in accident/ injury book
To maintain daily work lists to indicate which tasks must be done for each day
Together with the Sous Chef, to organize the shift on the section for which he is working and ensure its smooth running
Together with his Sous Chef to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Exec chef in order to achieve the high stock rotation desired in the section
To maintain good employee relations and motivate staff
Practice proper recycling procedures and kitchen energy management
To attend daily and monthly meetings with the Sous Chef, and other meetings as requested by the Exec Chef
Accidents and sickness to be written in Accident Book according to BAFTA Policy and Procedure and reported to the Exec Chef on a daily basis.
Assist Exec Chef and Sous Chef in on-the job training of Hazard Analysis and Critical Control Points (HACCP) and Control of Substances Hazardous to Health (COSHH).

Ideally you will have

You will have experience of working on events, in fine dining or restaurant service
Have experience of a variety of stations and comfortable working with fresh ingredients and preparing food from fresh
Knowledge of Health & Safety regulations
Good communication and leadership skills, supporting the junior cooks on the section: e.g. re personal hygiene, correct knife technique, etc.
The ability to motivate the team and have a good rapport with staff from all departments
Able to deal with minor problems arising during the Service period
Assisting the Sous-Chef/Junior Sous-Chef to ensure the smooth overall running of the section e.g. setting up of food mise-en-place and china and silverware equipment, etc.
Happy to assist the Sous Chef composing new recipes and menu ideas

Ideally you will be

Experienced CDP in events & restaurants, comfortable working on a number of stations

Application procedure 

To apply please click here 

 

About BAFTA 195 Piccadilly

195 Piccadilly - Is BAFTA’s headquarters; our venue allows BAFTA to; double its year-round charitable work to find and support new talent across film, games and television; offer essential support to the industry; and ensure that careers in film, games and television are open to all.  It will also generate additional income which will be used to expand our learning programmes throughout the UK and globally.

We have just undergone an extensive refurbishment programme and our new and increased space will enable BAFTA to support over 80,000 people to develop a career in the creative industries each year

Here’s a quote from - HRH The Duke of Cambridge KG, President of BAFTA

“I am a passionate supporter of BAFTA and I couldn't be more proud of its ambitious plans to dramatically increase the support for new talent over the coming years."

AN OUTSTANDING VENUE IN EVERY WAY