Chef de Partie

SUMMARY:

Ensure that the production, preparation, and presentation of food are always of the highest quality.

Ensure effective communication between staff by maintaining a secure and friendly working environment.

POSITION INFO:

• Taking care of daily food preparation and duties assigned by the senior chefs to meet the standard and quality set by the Restaurant.
• Follows instructions and recommendations from immediate superiors to complete daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Supervising Junior & Commis Chefs.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Establishing and maintaining effective inter-departmental working relationships.
• Set an example to others for personal hygiene and cleanliness on and off duty.
• Personally, responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

• A relevant tertiary qualification would be an advantage.

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