Chef de Partie
We are CH&CO, a group of chefs, nutritionists and people pleasers with a shared passion for food that fuels emotional positivity as well as physical wellbeing. In a world where what we consume is becoming ever faster and more disposable, we’re proud to take a more thoughtful, mindful approach to the food experiences we source, prepare and present.
We have a fantastic opportunity for a talented Chef de Partie to join our team at Williams Racing near Wantage, Oxfordshire. The successful candidate will primarily work alongside our head chef in the famous Williams Conference centre delivering First class hospitality to guests, visitors and employees. This role includes becoming part of the team and joining up with the race team at track side during the 2019 F1 season. Travelling the globe and visiting some of the world’s most glamorous locations you will deliver first class catering to the team at trackside working alongside our clients overseas catering partner - A truly exceptional opportunity!
Overall Purpose of the Job:
Responsible for assisting the Head Chef in preparation of all foods. Maintenance and cleaning of the kitchen unit in accordance with company standards and statutory regulations. Support the Williams F1 team by providing catering to the race team whilst competing in the 2019 F1 Championship.
You will work with your colleagues, to bring the best out in each other and form a ‘world class’ team. You will recognise and respect we are all different, have different values and experience.
You will be proud to work at CH&Co and be happy at work giving world class service to our customers. You will always positively promote the business.
You will work hard and be positive in all you do and use your initiative in creating new ideas and solutions. You will turn each challenge into a positive result.
You will want to be the best in all you do, always aiming to improve your skills. You will continue to aim for the highest standard of service and ensure you and your colleagues go the extra mile.
You will act responsibly in all you do and ensure that you are energy efficient and protect the environment. You take responsibility for your own health at work and that of others around you.
To ensure that legal and company requirements are adhered to in respect of Hygiene, Health & Safety, Employment Law, and Food Safety Law for all staff, visitors and customers.To ensure that all dishes are presented to the highest standard in terms of colour, content, balance, freshness and flavourEnsure that cooking and presentation of food is to a constant high standard.Ensure all time schedules are achieved when requiredTo continually strive to offer new food trends and ideas to the client with the overall purpose of developing exciting menus and ensuring that the unit is continually offering new productsEnsure area of responsibility is kept clean and tidy at all times.To provide customer and client feedback to further develop CH&Co standards and reflect market changes.To work on occasional special functions which may take place outside normal working hours
To ensure all employees in your direct control adhere to the correct standards of dress and appearance as set out in Operational StandardsTo ensure through effective communication, that all unit employees are aware of desserts and correct price is chargedTo carry out all reasonable tasks expected by managementTo ensure recruitment, induction, training, promotion, performance management, development and discipline of all employees within your direct responsibility. To ensure you work to menu costings and pre- determined recipesTo be part of a committed and motivated team focused on the delivery of CH&CoTo deal with customers at all times in a friendly and helpful manner
To optimise profitability from your unitTo ensure every possible effort is made to achieve unit turnover and profit targetsTo ensure that all the unit administration, stock control and security procedures are accurate and in accordance with company policies and timescalesTo maintain control of menu development and cost within agreed budget.
To cost all menus in accordance with the budget, record daily wastage and quantities sold.Manage and control labour costs to achieve operational success in line with an agreed number of hours.To grow the business in the unit through maximising uptake, spend per head and achievement of gross profit target (or equivalent)
Knowledge, Skills and Experience required
- Good communications skills
- At least 12 Months High Class Hospitality Experience
- Ability to adhere to all health & safety practices
- Strong customer service skills
- High level performer
- High levels of personal hygiene and appearance
- The ability to travel around the world without restrictions
- Flexibility in working hours