Chef De Partie

Chef de Partie
PURPOSE

To cook alongside others to produce bulk preparations and a la carte orders.
To oversee all aspects of the kitchen section assigned to you, ensuring that the quality of all products presented to customers and staff meets establishment standards.
To progress the skills of junior employees in the kitchen.

SPECIFIC DUTIES & RESPONSIBILITIES

Maintain establishment policies and procedures, following all recipes and instructions in good spirits.
Set and maintain standards for food safety in all food preparation areas.
Write specials to establishment standard.
Give basic food cost on these specials when requested.
Ensure all equipment and work environments are operated in a safe manner.
Order food and non-food items.
Keep food & labour costs to establishment requirements.
Uphold morale in the kitchen.
Manage & rotate stock.
Responsible for the operation and organization of all food preparation areas assigned to you.

SKILLS, EXPERIENCE & EDUCATION

A positive and enthusiastic manner.
Excellent skills in cookery techniques and ability to execute them under pressure.
Ability to delegate effectively.