The MTC prides itself on providing a comprehensive, high quality Food & Beverage service to its colleagues, members, stakeholders and corporate clients.
The role will play an integral part within the Catering & Events team, working to assist the Head Chef and Sous Chef to achieve the highest standards of food production and customer satisfaction, contribute to the achievement of Gross Profit targets, and maintain a safe and hygienic kitchen environment.
The Chef de Partie will take care of daily food preparation and duties assigned by the Head and Sous Chef to provide a breakfast, lunch and refreshment service throughout the day to colleagues, members and visitors as well as catering for all internal and external corporate meetings, events and banquets.
This position requires a dynamic person who is passionate about cooking and can thrive in a busy atmosphere, possessing stamina, creativity, and excellent attention to detail while being responsible for overseeing their designated responsibilities.
In addition, a good understanding of financial performance and an excellent knowledge of HACCP is a pre-requisite, with a requirement to develop and be responsible & accountable for all due diligence relating to food safety and management account information.
This role will require good front of house oral communication skills and will be required to build a good profile with colleagues at all levels, including members and visitors. A good temperament when responding to direct internal or external feedback and comments is a must when coming into face-to-face contact, maintaining MTC Values.
Daily communication with direct teams is required, including the Head and Sous Chef, F & B Services Supervisors, and F & B Assistants to confirm deliveries, generate supplier orders, production, menu details for the day’s service, and delegating responsibilities.
Weekly briefings with the Events delivery team to discuss upcoming business demands and customer requirements are essential.
Communication of menus and allergens is vitally important at all service locations and are required to be visually displayed as well as communicated orally and in writing to F & B staff. Weekly written confirmation is required for the MTC Intranet pages.
Key skills:
1. City & Guilds diplomas in professional cookery
2. Minimum of 1 year of experience in a similar role
3. A good understanding of products and ingredients
4. Ability to create recipes and specifications
5. Level 2 in Food Safety and Health & Safety
6. Awareness of manual handling techniques
7. Understanding in operation of all forms of kitchen equipment
8. Understanding of using dangerous equipment including knives
9. Aware of COSHH
10. Understanding of gross profit margins and waste control
11. Awareness of environmental impacts and Carbon Neutral initiatives within the food industry
12. EPoS software knowledge
13. Tasting and the ability to identify flavours
14. Passion for understanding trends and seasonal ingredients, and a desire to constantly evolve our offer
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