Title: Chef de Partie
Reports to: Sous Chef/ Executive Sous Chef
Contract: Fixed Term until 31st December 2026
Summary of Position:
To ensure that the food produced is of the highest quality, managing the expectations of the guests by supporting and giving direction to the kitchen team. Working with the Sous Chef and Lounge in charge to manage the costs and wastage, ensuring the team follow Health & Safety in the Kitchen and provide training to support the development of the team.
Duties & Responsibilities:
- To prepare dishes for consumption, following the Company’s pre-established recipes and menu
- Responsible for the planning, preparation and production of food
- To assign tasks as orders come in, inspecting the presentation before food is delivered and displayed, determining the break schedule so that the kitchen remains sufficiently staffed at all times, and monitoring the workstations of lower cooks for cleanliness.
- Adhere to professional standards of food presentation, production and portion control.
- Assist in the stock control of food.
- Monitor the food wastage.
- To instruct others on issues such as cleaning ingredients, slicing techniques, equipment maintenance, utensil sanitizing, proper refrigeration, heating requirements, hand washing, preventing cross-contamination, spoilage, disposal, and pest control.
- To supervise kitchen clean up at the end of the shift.
- To assist with all administrative duties including good received notes and correct invoicing.
- To manage kitchen areas, ensuring stock rotation, cleaning and suitable levels/ranges of stock are in place.
- Ensure that Staff are always in clean tidy uniforms and are always presentable to be in guest view.
- To ensure all available resources are used to their optimum and put into effect a smoothly run and profitable operation.
- Support daily operations of the kitchen
- Create prep lists for kitchen crew
- Assist with menu planning, inventory, and managing of supplies
- Ensure the hygiene, cleanliness and tidiness of the kitchen and food counters achieve total customer satisfaction and meet company standards (ensuring cleaning schedules are adhered to)
- To project a positive and motivated attitude among all associates.
- Any other request within the scope of the position
- The days and times of work will be on rota basis over 7 days
Qualifications / Essential Skills:
- Previous experience in the culinary field required
- Diploma Certification in a Culinary discipline an asset
- Prior supervisor experience is must
- Computer literate in Microsoft Office applications an asset
- Strong interpersonal and problem solving abilities
- Highly responsible and reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus on guest needs, always remaining calm and courteous
- Minimum Level 2 Food Hygiene certification required
Health & Safety:
It is everyone’s responsibility to follow Health & Safety guidelines and report any issues to their manager or Health & Safety Officer.
Customer Service:
It is everyone’s responsibility to follow the Plaza philosophy and our three values, Service Excellence, Innovation and Teamwork to ensure that every guest leaves satisfied.
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Your shifts will be agreed with your manager based on your contract of employment.
Pay: Up to £14.22 per hour
Benefits:
- Company events
- Company pension
Ability to commute/relocate:
- London Heathrow Terminal 4: reliably commute or plan to relocate before starting work (preferred)
Application question(s):
- Do you live 40 minutes or less away from London Heathrow Airport?
Experience:
- Chef: 3 years (required)
- Cooking: 3 years (required)
- Kitchen: 3 years (required)
Work authorisation:
- United Kingdom (required)
Work Location: In person
