Job description
Chef de Partie Responsibilities:
- Prepare and cook high quality food according to menu guidelines and recipes.
- Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
- Ensuring that all mise‐en‐place is always freshly prepared and on time.
- Supervising members of the kitchen team who are responsible to you.
- Ensuring that junior chefs and trainees receive the right training and optimum guidance.
- Helping to create good communication between floor and kitchen staff and within the kitchen.
- Receiving and safe storage of food.
- Assisting with regular stock takes.
- Receiving, recording and accounting for supplies and deliveries.
- Maintaining restaurant cost control systems as they affect your area of responsibilities.
- Following correct hygienic food handling practices and follow SFA requriement and attend or refresger on Food Hygiene course.
- Following the restaurant’s regular cleaning and waste disposal practices.
- Optimising the use of restaurant resources: food, energy, labour, water.
- Using safe work practices and supporting others to use them.
- Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.
- Participate on the health and safety committee, rotation basis.
- Maintain kitchen equipment and plant in good condition.
- Participating in team meetings and surveys.
- Attending training courses and seminars as and when required.
- Striving to study management subjects in preparation for future advancement.
- Carrying out other duties typically expected of the position as required from time to time.
