Chef de Partie

Organizing the section assigned in the kitchen with regard to mise-en-place production and its service. Following portion size and recipes given by the Sous Chef. Following the food safety and HACCP company guidelines.

• Report to Executive Chef/Sous Chef before starting shift in clean uniform and clean personal hygiene following company grooming standards for men and women.
• Report to Executive Chef/Sous Chef before starting shift to check for bookings for the meal period, dietaries and allergy for booked guests.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• Attend daily and monthly meetings with the culinary team and other meetings as requested by the Executive Chef / Sous Chef.
• Immediately report any equipment not working to standard to Executive Chef/Sous Chef
• Maintain clean environment at all times during preparation and service
• Advise Front of House Supervisor on shift of any menu changes or not available items immediately
• Advise Sous Chef of any unordinary circumstances that may occur on shift eg., staff no show, spoilage, guest complaints etc
• During service, ensure to understand and take heed of time of order.
• Ensure that all sanitation procedures are adhered to
• At end of shift, ensure that work station is left in a clean sanitary manner and MEP list handover is completed for next shift.
• Maintain good colleagues relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Responsible for supervising junior chefs or commis.
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• 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.