Chef de Partie

Roles & Responsibilities

Job Description :

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure a close professional working relationship with other members of staff at all times.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Produce recipes and costing in conjunction with the Executive Chef or Sous Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
• Perform miscellaneous job-related duties as assigned

Job Highlights :

Tell employers what skills you have

Recipes

Ingredients

Able To Multitask

Quality Control

Food Safety

Cooking

Food Quality

Inventory

Sanitation

Cutting Tools

Baking

Assembling

HACCP

Assembly

Hazard Analysis

Food Service