Directorate of Commercial Services. S3 Grade: 20,854 to 21,896 pa incl. London Allowance

Transcription

1 Post Description Position Chef de Partie Position No Directorate/College/ Institute Directorate of Commercial Services Grade S3 Grade: 20,854 to 21,896 pa incl. London Allowance Contract type Full-time, permanent Accountable to Kitchen Supervisor Internal stakeholders All hotel restaurant and conference customers, all of the hotel staff xternal stakeholders Suppliers, booking agents, General public Date reviewed January 2019 Main accountabilities: To aid in the running of the Hotel Kitchen, ensuring the highest level of service is maintained at all times. To ensure standards and customer expectations are met and maintained, ensuring the correct products are used for the operation. Making sure the daily paperwork is in check and that the correct hygiene procedures are followed out at all times. Working in accordance with University and Departmental policies and procedures. Key duties and responsibilities: To prepare and cook food during the restaurant service times as well as monitor and maintain consistent food standards and quality throughout all stages of production and supply. To prepare and cook food supplied for buffets and hospitality services to the Lancaster Boardrooms, Bar Lounge, Room Service and Outdoor BBQ area. Washing up and cleaning the cooking and serving equipment to maintain the required high level of cleanliness in the kitchen. To cook in the Lancaster kitchen and dining area on a day to day basis reporting to the Kitchen supervisor. To ensure an efficient service delivery to the highest standards is maintained to guarantee customer satisfaction. nsure all procedures from the University are adhered to. Organise staffing levels, in conjunction with the Kitchen Supervisor based on the level of bookings in the hotel or reservations in the restaurant. In the absence of the Kitchen Supervisor, responsible for the ordering of goods, using the correct procedures and records for ordering, receipt and stock rotation. Take accountability for set ups and kitchen operations, ensuring opening and closing procedures are adhered to and in line with SOP taking into account health and safety. Assist in the development of the Department ensuring the highest possible standards of service and customer satisfaction. Assist in the development of seasonal menus, create new recipes and weekly specials. Assist in putting together a promotional calendar for the year and design food menus around such functions. 1

2 Participate in on job training with senior or junior staff members. nsure food and fridge temperature checks are carried out each day and that regular accurate records are maintained. Aid the Kitchen Supervisor in accurate stock taking and these are carried out on a weekly basis and figures are processed for the Monday weekly report. nsuring that the waste sheets are completed as appropriate as is waste separated. You must be prepared to work split shifts, evenings and weekends as part of the normal working week if business requires as identified in your contract of employment. We do offer flexibility to work public holidays on request. You may also be required to manage the cleanliness of the kitchen, its surroundings and equipment in accordance with University guidelines and procedures. Maintaining a safe & hygienic kitchen environment and report maintenance, hygiene and hazard issues. ffective Behaviours Timeliness Meeting Deadlines Communication and Networking Networking group across colleges Ability to negotiate and influence Ability to plan and organize own workload Ability to adapt to a flexible approach to the demands of a busy college/department in order to accommodate changes in priorities when required Good interpersonal skills with both kitchens, front of house staff and management. nsuring a good working relationship with everyone they come into contact with at work, behaving in a friendly, courteous and professional way. University mployment Policy: 1. Undertake any other reasonable duties as required and commensurate with the grade of post. 2. Adhere to and comply with the provisions of the Data Protection Act and the Health and Safety at Work Act in accordance with University policies. 3. Undertake all duties and responsibilities in compliance with the rules and regulations encompassing equal opportunities to help foster a diverse workforce. 4. Adhere, comply and work in accordance with University and Departmental policies, procedures and codes of conduct. 5. Promote the University s nvironmental Policy and demonstrate commitment to it through actions and decision making. 6. Actively participate in on-going professional development activities as requested. 2

3 Organisational Chart The organisational chart comprises of the role, the manager of the role and any direct reports to the role. 3

4 Person Specification / Competencies Person Specification / Competencies Disabled applicants meeting the ssential criterion will be guaranteed an as part of the University s commitment to the Disability Confident Scheme. Attributes Criteria ssential /Desirable ducation, Good numeracy and literacy skills qualifications & training Level 2 Food Hygiene How measured Application form Application form Level 2 Food service Application form xperience Proven experience at a similar level in a similar environment to include: Proven experience as a chef de partie level Knowledge, skills and abilities Merchandising skills Intermediate food knowledge HACCP procedures and documentation Time management skills A flair with ingredients & culinary skills Good communication skills Ability to organise own workload Ability to use own initiative Ability to maintain accurate manual records Self-motivated and able to work on own initiative D Additional Attributes Required (not included above) Wear clean chefs uniform daily Be available for additional hours and work weekends, evenings as well as the occasional split shifts Ability to handle cleaning materials Interview Interview Customer focused and ability to motivate the team Ability to acquire new skills and knowledge 4

5 Attend job related training courses to meet the needs of the Hotel and University Job Hazard Assessment Any identified hazards haveundergone appropriate Risk Assessments. Please tick all relevant workplace hazards identified with this post. Currently the University, as a minimum runs Health Surveillance programmes for staff working with skin and respiratory sensitisers, Biological Agents Class 2 and above and GMOs. Display screen equipment Manual handling Prolonged standing e.g. 1 hour plus Prolonged sitting e.g. 1 hour plus Biological agents: Class 2 and above and GMO Class 1 Human blood, tissue or fluids Respiratory sensitisers or laboratory allergens e.g. animals Skin Irritants/Chemicals Work in confined Places Ionising radiation Noise (more than 80 dba-8 hrs. taw) Lone working Use of dangerous machinery Neck & arm vibrating equipment lectrical hazards Shift work/night work Work outdoors Fork lift truck driving Work at heights Lasers Any other hazards (e.g. food handling) please specify and ensure that appropriate guidance has been received from the Health & Safety office: Physical of the job demands Lifting Carrying Bending Pushing If lifting/carrying duties expected, please give details of heights/weight load(s) the individual is expected to lift/carry and frequency: Travel/Off-site working: % of time UK Overseas Driving for work: None Occasionally Weekly Daily Management responsibility: Supervisor Non-supervisory Hours of work: Full time Part time hours Non-standard contractual hours? (evenings/weekends) Frequency, number of hours, type of work outside standard hours: xtended hours due to events and functions. BBQ functions require outside work and use of BBQ equipment. Other including occasional or possible work hazards (please specify nature and frequency): 5

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