Chef De Parties

Discipline: Airline Staffing
Job type: Permanent
Contact name: Mark Bravery

Contact email: m.bravery@chevron.org.uk
Job ref: 33343
Published: 3 months ago

Role: Chef de Parties - Regional Chinese Cuisine

Location: Heathrow

Salary: £35,000.00 p.a.

Hours: full time

Role:

As a Chef de Partie – Chinese Cuisine in our culinary team, you will have responsibility for preparing, cooking and presenting a range of regional Chinese dishes, supported by the wider kitchen team. You will develop and produce meals for first, business and economy class for airline passengers and participate in food presentations to airline customers.

What you’ll be doing:

  • Completes daily food preparation and duties assigned by line manager to meet the standard and the quality set by company and its airline customer.

  • Coordinates daily tasks with the Sous Chef.

  • Responsible to supervise junior chefs or commis.

  • Estimates daily production needs, checking the quality of raw and cooked food products to ensure that standards are met.

  • Ensures that the production, preparation and presentation of food are of the highest quality at all times.

  • Ensures highest levels of customer satisfaction, quality with minimal operating and food costs on an ongoing basis.

  • Needs to comply with all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation, ensuring that team members also comply with the required standards.

  • Compliance with standard regional Chinese recipes, methods of production and presentation standards again ensuring the team comply.

  • Ensures the proper handling of all Chinese food products, temperature control and completion of due diligence documentation.

  • Operate and maintain all department equipment, reporting any hazards or malfunctions.

  • Ensures effective communication across the team with regular team briefs.

  • Establishing and maintaining effective inter-departmental working relationships.

  • Have excellent knowledge of regional Chinese meal creation, whilst maintaining quality and controlling costs in a volume food business.

  • Personally responsible for hygiene, safety and correct use of equipment and utensils.

  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

  • Checks expiry dates and proper storage of food items in the section.

  • Consults with Sous Chef and Head Chef on the daily requirements and also any last-minute changes.

  • Guides and trains the colleagues on a daily basis to ensure high motivation.

  • Prepare, cooking and presenting dishes within your speciality

  • Helping the sous chef and Head Chef to develop new dishes and menus

  • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety

  • Monitoring portion and waste control to maintain profit margin

This list is not exhaustive, accountabilities may vary dependent on locality or role complexity and may include any other duties considered reasonable by the line manager.

What you will have:

  • You must have either City & Guilds 706/2 or NVQ Level 4

  • You must have a RIPHH Intermediate Food Hygiene Certificate or equivalent

  • You must be fully knife trained

  • You will have previous catering experience as a Chef who specialises in the regional Chinese cuisine (essential). Previous airline catering experience is highly desirable.

  • You should be very familiar with authentic and conventional, as well as contemporary ingredients, with a detailed knowledge of, and experience in, preparing different Chinese dishes.

  • You will understand airline specifications

  • Basic numeracy skills

  • Effective communication skills

  • You will demonstrate competence in adhering to Company compliance documentation.

  • You will need to be a self-disciplined person who takes a real pride in what they produce.

  • You will need a flexible approach to work and have an ability to withstand the pressure of working in a busy environment.

 

Experience:

  • Indian cuisine: 2 years (required)

Licence/Certification:

  • Driving Licence (preferred)

  • City & Guilds 706/2 or NVQ Level 4 (required)

  • RIPHH Ontermediate Food Hygiene Certificate or equivalent (required)

Work authorisation:

  • United Kingdom (required)

Work Location: In person