Chef de Partie

Job

Description : To support the Head

Chef, Sous Chef and ensure the restaurant is managed as a

successful profit centre and maximises guest satisfaction through

planning, organising, directing, controlling production and

administration within the established company's

standards.

To consistently foster a spirit of

harmony and cohesion between the kitchen brigade and service staff.

Your direct efforts should ensure that the DOMO team functions as

an unified

group.

Requirements : Operational

1. To ensure that sushi section is fully

prepared before the restaurant is open for business for Lunch and

Dinner.

2. To allocate duties and

responsibilities for each member of staff when they start their

shift

3. Prepare the rota for the coming

week

4. Brief all staff of any special changes

to the menu and also communicate any special events organised for

customers

5. To run the team efficiently and

effectively in the each section during

service.

6. To oversee the kitchen team during

service, ensuring optimum performance and high standards of

cooking.

7. To keep the kitchen area neat and

tidy and according to health and safety

standards.

8. To ensure that all staff are

trained in the preparation and cooking of all related

foods.

9. To maintain par levels of all

ingredients and ensure that there is a plentiful supply for lunch

and dinner each day and over the weekend.

10. To

ensure that all equipment and resources used by the chef are in

good working order.

11. To maintain ongoing

training with the existing team.

12. To carry

out yearly appraisals with each member of the kitchen team and

agree about training and development.

Additional Duties

1. To

carry out any other reasonable duties and responsibilities as

assigned or as considered necessary.