Title:

Chef De Partie 1 (Blue Room)

Location:

London

Salary:

None specified

Description:

At its Studio, the National offers a space for research and development for the NTs stages and the theatre as a whole.Through the NT Education Department, tomorrows audiences are addressed. Through an extensive programme of Platformperformances, backstage tours, foyer music, exhibitions, and free outdoor entertainment it recognises that the theatredoesnt begin and end with the rise and fall of the curtain. And by touring, the National shares its work with audiencesin the UK and abroad.Background to the Catering DepartmentThe Catering Department is one of the largest commercial sections of the Theatre and has a structure of seven subdivisions; Bars and Buffets, incorporating the Circle Caf, Functions, Terrace Caf, Mezzanine Staff Catering, GoodsInwards\Control and Housekeeping. All areas offer a diverse range of competitively priced products.The Staff Restaurant is open from 9.45 a.m. each day serving continental breakfast, lunch and dinner for up to onethousand customers daily. In addition, the Restaurant also offers a substantial range of salads, snacks, sandwiches andbeverages. A call order menu is available from 3 p.m. The staff in this area also provides an ancillary service to themany departments within the National. They provide catering for meetings, and will often be involved with providing aservice for functions.Our staff play a vital role within the National Theatre helping to ensure the delivery of a high quality service topeople visiting the Theatre. Our staffs are committed to equaling in service the very high standards produced on stage.Our policy is to enhance our customers visit to the Theatre leaving them satisfied by their experience and wishing toreturn.Purpose of Job1. To produce the highest standards of cuisine.2. To cook dishes for this area working mainly on the Servery.3. To ensure that the Staff Restaurant runs smoothly on a day-to-day basis.4. To make sure that customers are made to feel welcome by establishing excellent customer relations.Duties and Responsibilities1. To prepare, cook, present and assist with serving the food according to standard recipes, observing the correctportion control procedures at all times.2. To ensure that the highest standards of food presentation and service are achieved by displaying the products to thehighest standards possible, and by promoting a positive presence.3. To greet and acknowledge customers in a polite and enthusiastic manner & to anticipate and act upon customer needs andrequirements, offering product advice as necessary.4. To be able to resolve customer complaints, adhering to the Customer Care Policy, ensuring that you pass any complaintsonto your Manager.5. To make up mise-en-place for service and for the following session according to standard recipes and levels.6. To collect trolleys from the main fridge when necessary, checking the quantity and quality of food, and to make a listto bring up to the necessary level for the next service.7. To ensure food is correctly dated, labeled, rotated and stored to prevent deterioration and cross contamination.8. To check food is of correct quality and to report sub standard products and wastage. To record the waste and reportthis to either the Sous Chef or Development Chef.9. To inform the Sous Chef of any goods required, e.g. wine or dry foods (to fill out any requisitions and hand them tothe Manager for their signature).10. To assist in purchasing food and beverages from both external suppliers and the internal stores. To receive thisstock, to check the standard, to store and rotate it, reporting any anomalies to your Manager.11. To follow the correct usage and cleaning procedures of equipment as necessary according to training received.12. To ensure the area is kept clean at all times and to clean down the servery at all times and at the end of eachsession in accordance with the Food Hygiene Laws and regulations, completing the cleaning rota as necessary.13. To maintain a high standard of personal hygiene and ensure uniform is clean and correctly worn at all times inaccordance with the food hygiene regulations.14. To be responsible for counting your sections stock weekly.15. To use and clean equipment according to training received.16. To assist with any special duties involved with functions as directed.17. To undertake any other duties as requested to ensure the smooth running of the department.18. To support the Nationals communications objectives by sharing information with your manager, team and colleagues asappropriate, whilst respecting confidentiality, so that you and your colleagues have all the information you need toperform your duties effectively.19. To comply with the Nationals Equal Opportunities, Harassment, Health & Safety and Evacuation Policies at all times.20. To behave at all times in accordance with the departments policy on dignity at work.21. To undertake training deemed necessary by your manager.Person SpecificationThe post-holder must:1. Have a chef qualification equivalent to 706 1 & 2.2. Have a comprehensive knowledge of Health and Safety and Food Hygiene laws to Basic Certificate level.3. Have 2 years experience in a busy, fast paced kitchen environment.4. Have experience of working in a Staff Restaurant or similar environment.5. Have an understanding of culinary terms and an interest in current food trends and recipes.6. Be clean and presentable at all times.7. Be courteous, enthusiastic and to be able to communicate clearly and calmly, to work as part of a team.8. Be able and willing to work a variety of days and or evenings shifts including Saturdays and late at night.Smoking Policy - Please note that the National Theatre is a no-smoking building.Outline of Terms and ConditionsTITLE OF POST: CHEF DE PARTIE 1 (Blue Room)HOURS: 40 hours per week. 5 shifts from Monday Saturday each week, either 8 a.m. until 4 p.m. or 1:15 p.m. until 9:15p.m.SALARY: GBP 1,291.23 per month (GBP 7.45 per hour) paid on the 22nd of each month by credit transferPENSION: You may choose to make contributions into a Stakeholder Pension through the Nationals Legal & General group planafter you have completed three months continuous service. The National can make a contribution of 4.5% of basic salaryinto your stakeholder pension plan provided that you have successfully completed your probation period.ANNUAL LEAVE:20 days in the first year, pro rata, increasing with length of service thereafterPROBATIONARY PERIOD: 20 weeksNOTICE PERIOD: 1 week during probationary period2 weeks thereafter, increasing with length of serviceOTHER BENEFITS: complimentary tickets for performances, subject to availability and the Nationals staff ticket policystaff canteendiscount for meals in the Nationals two restaurants, Mezzanine and Terrace Cafe, subject to discount policydiscount on the majority of books and play texts available from the Nationals bookshop, subject to discount policyAppointment ProcedurePlease note that applications can only be considered if they are submitted on the Nationals standard application form,and returned to the Personnel Department, National Theatre, South Bank, London, SE1 9PX.The closing date for the receipt of completed application forms is: 22nd November 2005The National Theatre Is Committed to Being an Equal Opportunities Employer