Demi Chef de Partie Breakfast St. Pancras London Autograph Collection

Position Summary

As a Demi Chef at St Pancras you will be primarily responsible for supporting the Chef de Partie in preparing ingredients for baking including portioning chopping and storage.

Service with Purpose

• Prepare execute and deliver the best quality dishes to our guests in all F&B outlets
• Deliver and support the hotel and brands service standards at every moment including knowledge of the hotel its history the Navigator and the RWay.
• Attend and actively participate in all required training sessions including shift briefings menu tastings product knowledge sessions etc.
• Work as a strong and committed team member and colleague as well as proactively nurturing relationships with the front of house and F&B teams.
• Ensure attitudes are positive and relationships
• Proactively contribute ideas and shares creative solutions to make St Pancras the best possible workplace and destination of choice for our guests.

You Will Be Expected to Deliver

• Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist establishing priority items.
• Prepare ingredients for cooking including portioning chopping and storing food before use.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils.
• Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.

What you will need to know

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures such as product rotation First In-First Out (FIFO); dating labelling cleaning and organizing coolers/freezers/storage areas; and Cold Chain compliance across all food-related departments and areas.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Receive goods inwards as required/directed
• Operate ovens stoves grills microwaves and fryers to prepare foods.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers including monitoring freezer systems such as fans drains and doors for proper operation and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel (i.e. management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility as well as all local state and federal regulations

Policies & Procedures

• Protect company tools equipment machines or other assets in accordance with company policies and procedures.
• Ensure uniform nametags and personal appearance are clean hygienic professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.
• Follow company and department policies and procedures.

Cleanliness & Food Safety

• Wash and disinfect kitchen area including tables tools knives and equipment to ensure sanitary conditions and meet the departmental standards including using sanitizers required by health department.
• Set-up and break down workstation with required mise en place tools equipment and supplies ensuring items are to established specs ensuring adequate fill of containers storing items appropriately and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.
• Use kitchen tools safely and appropriately including using appropriate tools to open cartons boxes and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example scale measuring cups measuring spoons) to precisely measure ingredients and portion sizes.

Specific Qualifications/ Clearances Required

• Mandatory Level 2 in Food Hygiene (minimum qualification level)

Your Key Measures for this Role

• GuesFood Safety Audit compliance
• Brand Standard Audit compliance
• 43 point checklist compliance
• Guest Voice scores in Food Quality & Service
• tVoice & TripAdvisor