Main responsibilities will consist of the smooth running of your designated section within the kitchen team, across both level 5 events kitchen and pantry kitchen. maintaining company standards, HACCP and food safety policies as set out and required by the executive head chef and head chef.
A robust benefits package includes generous incremental holiday allowances and company sick pay scheme, access to a Private GP service, employee assistance programme and a range of benefits and discounts with high street and local partner organisations.
Main Duties & Responsibilities
- Preparing, cooking and presenting dishes to an exceptional standard.
- Deliver exceptional, quick, and professional service in an attentive and polite manner.
- Ensure attention to detail when presenting and serving products to all guests.
- Monitoring portion and waste control.
- Good organisational skills and excellent time management.
- Take personal responsibility for maintaining excellent working practices to ensure a clean and safe work environment.
- Work as part of a busy team during a frenetic service, providing clear instruction to kitchen assistance when under your control in a polite manner.
- Ensuring company standard operating procedures are always adhered to.
- Maintain a full working knowledge of all food allergy practices and procedures.
- Follow all HACCP procedures and completion of daily check lists as required.
- Always comply with Company H&S policies in relation to personal and guest safety, including fire prevention and evacuation procedures, accident prevention and reporting, manual handling, trips, slips and falls.
- Proactive and positive approach to embracing and being compliant to organisational Health and Safety Culture.
- To undertake your duties in such a way as to enhance and protect the reputation and public profile of Titanic Belfast and TBL International.
- Ensure adherence to and compliance with all GDPR/Data Protection related policies and procedures.
- To undertake such other relevant duties as may from time to time be required.
Essential Criteria
- 1-2 years' experience in a Chef de Partie role within a hotel, restaurant or venue catering setting.
- Basic HACCP Qualified.
- High standard of cooking skills.
Pay: £31,953.00 per year
Benefits:
- Company events
- Employee discount
- Free parking
- On-site parking
- Store discount
Work Location: In person
