Chef De Partie

Job Description

Job description / Role

POSITION OBJECTIVE Responsible for the efficient production of his/her section including food preparation, cooking, presentation and storage.
Key Responsbilities
– To abide by the food standards in the Kitchen.
– To organize the daily preparation of his/her section.
– To plan and organize the daily routine of the menu requirements of the day.
– To conduct training for junior staff.
– Supervising and assisting with the preparation of raw materials.
– Finishing and presenting dishes for service.
– Determining the freshness of products used and makes storing properly according to established standards.
– Preparing special dishes as requested.
– To maintain food cost within the budget by controlling waste without compromising standards.
– Performs any other duties, which may be allocated from time to time.
– Make sure to keep his/her station clean at all time and especially before leaving at the end of the shift. Health, Safety and Security
– Maintain the required standard of operational hygiene according to cleaning rotas at all times.
– Be aware of the 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. Financial Management
– Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
– On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.