Senior Chef de Partie

Dinings SW3 -
London

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Job details

Full-time
From £38,000 a year

Qualifications

Cooking
English
Leadership
Restaurant experience
Communication skills
Kitchen experience

Full job description

JOB TITLE: Senior Chef de Partie

REPORTS TO: Sous-Chef

SUCCESSION/PROGRESSION Sous -Chef

JOB FAMILY: Back of House

KEY RELATIONSHIPS: Chef de Partie

LOCATION: Work in multiple sites as per Business needs

JOB PURPOSE: Advance skilled professional able to assist Sous chef to provide operational leadership &

support for the day-to-day functions of the designated kitchen. Responsible for the consistency and

quality of the food produced from designated section of the kitchen

Assist Sous chef to oversee and plan all culinary aspects related to Home/Outside catering

KEY ACCOUNTABILITIES/ RESPONSIBILITIES

OPERATION

Display leadership by providing a positive work environment, counselling employees as

appropriate and demonstrating a dedicated and professional approach to management.

Must be able to assist to maintain all day-to-day operations standards in the kitchen.

Assist the food design to create a perfect match between the dish’s aspect and its taste along with

brand concept and guideline

Able to perform additional duties as requested as and when required.

To observe the Company’s rules and procedures and carry out any reasonable request made by

their manager.

Understand brand values and culture of brand toughly and demonstrate throughout the

operation

Demonstrates honesty, integrity and leads by example.

Provides coaching, mentoring, and helping kitchen team to improve their knowledge or skills

under the guidance from Sous chef.

Provides guidance and direction to subordinates, including setting performance standards and

monitoring performance under guidance from Sous chef.

Recognises superior quality products, presentations, and flavour.

Maintain Quality level of products along with brand guideline

Maintain Quality levels of receiving, storage, production, and presentation of food.

Ensure all products are prepared in a consistent manner and meet departmental

appearance/quality standards.

ADMINISTRATION

To ensure to permanently keep SOP’s, manual and recipes up to date

To ensure that all legal requirements are met

Ensures compliance with food handling and sanitation standards.

Maintain required food handling and sanitation certifications.

Follows proper handling and right temperature of all food products.

Ensure proper grooming and hygiene standards.

To be aware of your responsibilities in respect of Health and Safety at Work, following all

procedures in this respect and reporting to management any hazardous situation or accident.

To attend training sessions and team meetings as required and to be involved and contribute to

these.

COMMUNICATION

To ensure and efficient communication interdepartmental

To attend daily team briefing

To communicate in a transparent, efficient, and proactive manner through communication tools

Improves service by communicating and assisting individuals to understand guest needs, providing

guidance, feedback, and individual coaching when needed.

Attend the daily morning meetings and other administrative sessions.

FINANCE

To control and manage inventory

To assist controlling stock levels

HR & TRAINING

Teaches preparation according to well defined recipes and follows up and discusses ways of

constantly improving the cuisine

Train kitchen associates on the fundamentals of good cooking and excellent plate presentations.

To act as a mentor for new joiners

SKILLS & EXPERIENCES

Have more than 8 years of overall experience in fine dining restaurant kitchen

Have more than 2 years of experience as Chef de partie in fine dining restaurant kitchen

Have advance level of English-speaking skill

Have exceptional cooking knowledge and skills in high standard western cuisine and/or Japanese

cuisine

Have the ability to manage people and work collaboratively across different functions

Remains calm and constructive under pressure, solution orientated

Have a genuine passion for what you do and have a willingness to continue to learn

Have excellent leadership and communication skills

BEHAVIOURS ALIGNED TO VALUES

Connection | Nourishment | Excellence | Adventure

Our values are expressed through our behaviours. They are how other people, including

customers, experience our brand.

CONNECTION

We blend Japanese culture and cuisine with the cuisine of the community we are a part of. We work as

one team; respectful of each other, the customers we serve and the community we are a part of.

Culture | Communication | Collaboration

Culture

At Dinings, we share traditional Japanese culture with our customers in the context of the city / country

we are in. We fuse flavours and sensations from very different traditions. We celebrate diversity in all its

forms, uniting customers, and employees alike in a distinct cultural experience.

I seek to understand more about Japanese culture, our host culture and how this influences the

experience we offer to our customers.

I am respectful of other people no matter how different their background, appearance,

experience and opinion are to my own.

I share my cultural knowledge with my team and allow them the time and resources they need to

learn more.

I make sure that all voices in my team are heard, and everyone is treated fairly and with equal

respect.

I demonstrably do not tolerate discrimination and mediate between team members who have

disagreements based on perceived differences.

Communication

Good communication is essential to the smooth running of service and healthy, trusting customer and

colleague relationships. We work hard to establish rapport with all our customers and colleagues. We

listen to others and when we communicate, we are always respectful, clear, and honest. We encourage

giving and receiving regular, constructive feedback.

I greet customers warmly and establish rapport quickly by asking questions and offering

information where appropriate.

I use a respectful tone with my colleagues when asking for help and working with them.

I offer constrictive and timely feedback to me colleagues to support their development and the

smooth running of service.

I listen to feedback from others (colleagues, my manager, and customers) with calm interest and

demonstrate a willing change in behaviour where required.

I ask questions to check my understanding of tasks delegated to me and expectations that others

have of me.

I have regular 1:1s and team meetings with my team members to discuss both their performance

and development.

I have regular 1:1s with my manager and meetings with my management team.

I delegate using a respectful tone and always check the understanding and expectation of those I

am delegating to.

I clearly communicate my expectations to my team, and I share relevant information about

changes and business wide decisions that may impact them.

Collaboration

We are one team. Each person has a role to play, and we always work together to provide the best

possible experience for our customers at Dinings. We actively build strong, collaborative working

relationships; making ourselves aware of the different functions each part service has and the impact this

has on the customer experience. We know how to support each other and are willing to work across

teams, when necessary, to get things done.

I seek to understand different roles in the business, how they fit into the bigger picture and how I

can support them.

I offer support to other teams when it is required to ensure the smooth running of service.

I ask for help when I need it and am respectful of other people’s workload when doing this.

I encourage my team to get to know more about all areas of the business.

I share what I am doing / working on so that my team know when they can ask for extra support.

NOURISHMENT

We create a warm, welcoming, and nourishing experience. We take pride and enjoyment in our work. We

strive to develop ourselves, making the most of the opportunities available to us.

Sensation | Sincerity | Success

Sensation

We create an unforgettable experience for our customers’ every time they dine with us. Everything about

the environment we create has to appeal to all 5 senses and be congruent with our brand. We are always

aware of our surroundings and the impact this has on our customers and our team. We know how to

adapt and improve our environment when something doesn’t feel right.

I know how the restaurant, food and beverages should look, feel, taste, and strive to make

changes and adjustments when needed.

I am always aware of how my body language, facial expressions, tone and appearance can impact

the overall experience for the customer. I ensure that I am always congruent with the brand.

I allow my team the opportunity to taste the food and beverages we serve and educate them on

the desired customer experience.

I am clear and firm in upholding policies of conduct and appearance.

Sincerity

We are a warm, welcoming, and genuine place to work and dine. We always bring our best selves to work

but we know what to do and who to speak to if we are not feeling our best.

I am aware of my own feelings emotions and how they can impact my interactions with customers

and colleagues. I know how to manage these emotions so that they do not negatively impact my

interactions with customers.

When dealing with difficult situations and customers, I know how to keep my cool and respond in

a respectful, calm, and adult way.

I always treat customers and colleagues fairly and with respect.

I am approachable and non-judgemental in my dealings with my team. I encourage my team to

talk to me about challenges they are facing.

I use a coaching style to find out more about what my team members are feeling if they express a

desire to discuss this or if it is impacting their work.

Success

We are always growing and developing; both as a business and as employees. We take advantage of the

opportunities we have to learn and improve so that we can be more content and connected to the work

we do. We nurture talent and celebrate our achievements.

I seek opportunities to develop and explore development opportunities that are presented to me.

I take responsibility for development conversations with my manager and come prepared for

these discussions.

I actively, positively contribute to team meetings, coming up with solutions rather than simply

highlighting issues.

I celebrate the success of my team and team members.

I share information about the success of the business with my team.

EXCELLENCE

We provide the best possible experience to our customers. We are masters of our craft and always uphold

the highest standards.

Expertise | Eminence | Education

Expertise

We work hard to master our craft, taking responsibility for the development of our skills and competence.

We are disciplined in our approach, and we strive to be the best in whatever role we have in the business.

I learn all I can about my craft and am always striving to improve my skills and knowledge.

I take pride in the work that I do and take responsibility when things do not go as planned.

I develop my managerial and leadership capability, taking it just as seriously as my craft.

I develop my managerial and leadership capability, taking it just as seriously as my craft.

Eminence

We distinguish ourselves through the quality of the experience we give to our customers. We provide

luxury in an informal setting because of our attention to detail and meticulous pursuit of excellence.

I take care to complete all of my work the highest standard.

Everything I do is precise and motivated by the desire for the customer to have the best

experience possible.

I empower my team to strive to be the best by giving them the time, resources, and knowledge

they need.

Education

We share our knowledge with others to support their development. We are approachable and generous

with our time, resources, and expertise. We are all responsible for the success of the whole team.

I help to develop new or developing members of the team by sharing my knowledge.

I show a willingness to take responsibility for the outputs of the whole team, not just my own

work.

I encourage the sharing of knowledge and recognise and reward those who are willing to do this.

ADVENTURE

We push boundaries to create a unique dining experience. We encourage and nurture creativity,

positivity, curiosity, and fun.

Creativity | Curiosity | Confidence

Creativity

We are bold and unique. We push ourselves and encourage each other to create and innovate. We are a

vibrant and enjoyable place to work and dine because we are distinct and unafraid to do things

differently.

I offer creative suggestions and solutions to issues to improve our customers’ experience.

I am ambitious in the way I approach my work – taking measured creative risks when appropriate.

I willingly change the way I do things to contribute to the creative vision of the business.

I encourage creativity and allow time and space for failure.

Curiosity

We know our industry, our competitors and our customers and we are always interested in finding out

more. We have an appetite for knowledge about the industry and our craft and we use what we learn to

enhance and advance the customer experience at Dinings.

I ask questions to find out more about decisions and processes.

I take an active interest in the industry and share my knowledge and insight with my team.

I encourage and welcome feedback from customers and offer suggestions and improvements to

my team / manager.

I encourage my team to share their experiences with customers / in other establishments.

I encourage my team to share their ideas for improvement.

Confidence

We have ownership and accountability over the way we work and the work we do. Our knowledge, skill

and commitment allow us to be adaptable and take responsibility for changes and challenging situations

when they arise.

I seek opportunities to take on more responsibility in my work.

I adapt well to change and take an active part in the process.

I drive change by taking responsibility for it when communicating with my team.

When making decisions I consider all the relevant facts before resolutely moving forwards.

Job Type: Full-time

Pay: From £38,000.00 per year

Experience:

sushi chef: 2 years (preferred)

Work Location: In person

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