Chef de Partie - Solihull, West Midlands Managing a section during a shift. This could vary between Fish, Grill, Pantry, Pastry, Sauté/Sauce, Rotisseur, Tournant, Vegetable or Breakfast. Ensure stock levels in the fridges are appropriate to the shift and the business levels in the hotel. Ensure effective stock rotation in the section, highlight any concerns with the kitchen management team and take up with employees directly who aren''t managing this correctly. Ensure out of date and ''wastage'' is disposed of correctly and recorded correctly to assist in the management of the GP of the kitchen. Ensure that effective preparation (mise en place) is done based on the business levels and any pre-booked breakfasts or functions, and that this is correctly stored in line with UK Food Safety regulations. Ensure the cleanliness of the section and the kitchen overall as well as within your section, working with the Kitchen Hygiene Team members to ensure that this is managed effectively. Ensuring presentation of yourself and your section brigade in your chef whites. Consistently ensuring compliance with record keeping, temperature checks and recording of any incidents. Ensure any accidents are reported immediately to the duty manager and care and due diligence is made in these cases. Ensure product perfection before leaving the kitchen to go to a customer to ensure food is cooked correctly and in accordance with guest requirements, this will ensure compliance with food hygiene, ..... full job details .....