1. Job Purpose
The Chef De Partie is responsible for preparing all food products in relevant sections and making them ready for in-house service.
2.Principal Accountabilities
2.1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
2.2 Completes assigned prep work and beautification duties in an efficient time frame
2.3 Moves prepared food out of the prep area continuously
2.4 Works together in a team-oriented environment to produce foods in a timely and orderly manner
2.5 Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
2.6 Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
2.7 Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
2.8 Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
2.9 Collaborates with Sous Chef to create new ideas for their sections
2.10 Constantly develop skills and knowledge Performs other duties pertinent to this job as assigned.
3. Communication & Working Relationships
3.1 Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment
4. Knowledge, Skills, and Experience
4.1 Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie
4.2 Understands oral and written instructions in English
4.3 Handles multiple priorities and works under stress
4.4 Maintains all international standards of health guidelines for food preparation and safety
4.5 Passes all required job-related tests
4.6 Ability to perform manual labor
5. Physical Requirements of the job
5.1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises
5.2 Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day
5.3 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions
