Richemont
Chef de Partie - Alfred's Club
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How your CV stacks up
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HOW WILL YOU MAKE AN IMPACT?
- To ensure that personal rotas, daily and weekly work schedules are followed.
- To ensure that production levels are consistent to meeting the needs of Alfred’s.
- To adhere to portion control / policy standards and plating instructions at all times, in your section.
- To ensure that mise-en-place and food products and non food products are stored correctly at all times, in your section – Date / labelled and stock rotated.
- To minimise wastage at all times without compromising service.
- To attend training session when required and conduct on the job training for Commis Chefs.
- To ensure that your section is kept clean and in an orderly fashion at all times and to clean down to a high standard at the end of shift.
- To ensure that all equipment / utensils in the section are correctly handled and maintained.
- To promote a good working atmosphere and maintain a pleasant, courteous attitude towards your colleagues at all times.
- To adhere to the highest standards of your appearance through the proper care and attention of your uniform and maintain the highest levels of personal hygiene at all times.
- To adhere to all company requirements and current statutory legislation with regards to fire precautions and evacuation, health and safety and work.
- To perform any reasonable requests as may be required by the needs of the business.
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WHAT MAKES OUR GROUP DIFFERENT?
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Our true power does not lie in our similarities but in the rich diversity of our arts, cultures, and human skills, as well as our specific ability to foster untapped potential.
- We value freedom, collegiality, loyalty, and solidarity.
- We foster empathy, curiosity, courage, humility, and integrity.
- We care for the world we live in.
Your Journey With Us
We aim to provide a valuable recruitment process, allowing you to gain exposure to some key decision makers and influencing individuals:
- Initial screening call with Richemont Talent Team
- Trail shift at Alfred’s Club
- Interview with the HR Manager
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