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About the Royal Over-Seas League (ROSL)
ROSL is a unique not-for-profit, private members organisation. Since 1910 ROSL has embraced a multi-cultural membership; bringing people together from around the world to meet, socialise and foster an interest in the Commonwealth. This is being realised thought out Arts programme with works with young classical musicians and visual artists and our humanitarian programme of education and enterprise projects. Members of the ROSL, in turn, benefit from being part of an organisation that truly makes a difference to peoples lives; while enjoying the comforts of our historic clubhouse in London that provide a quality home-away-from-home, at an affordable price.
The role: Senior Chef de Partie
Under the direction of the Executive Chef, your main role is to ensure a high standard of food production and service as agreed at briefings, and in line with the departmental standards.
You will assist the Senior Chefs in developing new menu and dish ideas, in agreement with Executive Chef, and undertake ongoing training for all junior kitchen team members.
You will work across all of our Kitchens at ROSL including the main kitchen, Brabourne kitchen, garden kitchen, event kitchens and satellite kitchens and staff canteen depending on the needs of the business.
You are also responsible for ensuring food safety standards are continuously followed and maintained within the kitchens.
You will carry out your tasks in line with our values;
Community
Creativity
Excellence
Respect
OPERATIONS
To run the Kitchen to the required departmental procedures, ensuring consistency and high standards are achieved
To adhere to, and follow the high standard of food production as agreed at departmental briefings
To adhere to, and follow all recipes and methods as agreed at departmental briefings
To continually follow the specification for all dishes as agreed, ensuring the junior team members are doing the same
To produce and develop new menus, dishes, alternatives and ideas in agreement with the Executive Chef
To adhere to the agreed food cost
To ensure the maintenance of secure and sufficient stock levels
To run the kitchen when the Executive Chefs are away from the kitchen
To ensure the Servo records are completed daily
To continually monitor all cleaning, food safety and hygiene practices and procedures, ensuring adherence to legislation
To ensure and maintain a high level of cleanliness and tidiness in the kitchen, at all times
To carry out duties that are requested by the Executive Chef and Sous Chefs
To provide support for special events
To report any breakages to the Executive Chef or Sous Chefs
To report any issues to the Executive Chef or Sous Chefs
Ensure punctual timekeeping and good attendance
To maintain the highest standard of personal hygiene and appearance
To lead by example
To ensure all mandatory training is attended
CONFIDENTIALITY
While working for the ROSL there will be access to a wide variety of confidential information concerning the company, members and employees. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, members and employees, unless otherwise stated. Please refer to the Employee Handbook & your terms & conditions for full details.
OTHER INFORMATION
As the clubs level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis, as appropriate.
