Chef De Partie

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Job Description

Position objective : Responsible for the efficient production of his / her section including food preparation, cooking, presentation and storage.

Responsibilities

• Abide by the food standards in the Kitchen.
• Organize the daily preparation of his / her section.
• Plan and organize the daily routine of the menu requirements of the day.
• Conduct training for junior staff.
• Supervise and assist with the preparation of raw materials.
• Finish and present dishes for service.
• Determine the freshness of products used and store properly according to established standards.
• Prepare special dishes as requested.
• Maintain food cost within the budget by controlling waste without compromising standards.
• Perform any other duties as allocated from time to time.
• Keep station clean at all times, especially before leaving at the end of the shift.
• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
• Familiarize with emergency exits and evacuation procedures.
• Under the assistance of the Restaurant manager, work to achieve the budget by monitoring and controlling the departmental operations.
• On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implement corrective measures where necessary to produce positive business results.

General

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