Responsible for the day to day running of any given section. 2) Ensure consistency of food quality and presentation. 3) Attend briefing for special functions if required to do so. 4) Maintaining the cleanliness, stock control, organisation and standards of the section 5) Assisting with the ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels. 6) Training of Commis Chefs on section, delegation of tasks to Commis Chefs, Chef De Partie. 7) Constantly advising Chef on needs and ordering requirements, and placing orders as required. 8) Assist other Chef de Parties and help each other keep motivated and focused. 9) Take part in any training required. 10) Run the Kitchen in the absence of the Head/Sous Chefs. 11) Able to take control of any given tasks and maintain a high team spirit. 12) Keep recipe folders in good order and up to date if and when necessary. 13) Help to prevent waste of food of any kind and over-production to mis-en-place. 14) Help to minimise the consumption of gas, electricity and water. 15) Ensure good staff communications and relations.
x
