CHEF DE PARTIE

Job Description - CHEF DE PARTIE (ACC00009H)

Job Overview

The Chef de Partie will assist in supervising and training the kitchen brigade, overseeing the preparation, cooking, and service of food across all sections of the kitchen.

Key Responsibilities

• Plan and coordinate daily work routines in line with the current menus.
• Maintain the highest standards of hygiene and cleanliness in all areas.
• Ensure all food is prepared to specified quantities and quality, and is ready at the required times.
• Manage staff reporting and leaving times, and control break times to ensure adequate coverage.
• Monitor kitchen security and safety procedures.
• Assist in supervising food preparation, cooking, and service according to established procedures.
• Contribute to the development of standardized recipes for all dishes and menu items.
• Check the quality and presentation of all dishes before service.
• Allocate tasks effectively to appropriate staff members.
• Ensure all orders are produced as required and equipment is operated safely.
• Report any equipment defects or safety hazards.
• Supervise cooks and ensure smooth kitchen operations.
• Maintain cleanliness of equipment, utensils, and work surfaces.
• Assist in preparing staff rotas and work schedules, ensuring adherence.
• Enforce good personal hygiene practices among staff.
• Follow safety procedures to ensure kitchen safety.
• Control food costs by minimizing wastage and maintaining portion control.
• Perform any additional duties as assigned.

Additional Duties

The Lead Chef will also assist in preparing dishes and menu items for special functions such as symposia.

Personal Hygiene and Safety

Maintain good personal hygiene and proper uniform dress at all times, and ensure these standards are upheld in the kitchen environment.

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