Chef De Partie

Roles & Responsibilities

Location: Dover
Working Days & Hours: Mon - Fri 7am - 4:30pm

Job Summary:

To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Tell employers what skills you have

Culinary Management
Hygiene
Cooking
Assisting the Head Chef
Food and Beverage Safety, Hygiene and Security
Food and Beverage Safety and Hygiene
Serving dishes
serving the menu
Multitasking
Food Production Management
monitoring of temperature
Team Player
Catering
Food Processing
Kitchen Management