As a Chef de Partie, youwill be responsible for running a specific section of the kitchenby managing a small team of workers, in which they are responsiblefor keeping organized to ensure food is delivered on time and thework area remains clean and tidy.
Also responsible for all culinarydishes that are prepared in their section with their specialty, aswell as culinary functions in general to ensure all standards hasbeen followed as per food safety guidelines.
Key accountabilitiesinclude :
Plan,prepare, and cook menu items in their section as directed by SousChef by following recipes and standards to ensure that all food isprepared as per HACCP standards.
Assist andinvolve in the development and planning of menus, including futurefood trends, and to be passionate about developing new styles ofservice and concepts in the location.
Conductinventory periodically as per schedule to ensure all meals producedin the shift are as per requirements and left overs are managedeffectively to minimize wastage.
Compile allfood orders for sections under their supervision, to ensure stock,deliveries and wastage are all checked and recorded in line withcompany and food standards.
Review and gain anunderstanding of food costing, sales mix and menu planning withSous Chef, managing wastage and maintaining kitchenproductivity.
Spot check culinary sections byfollowing daily checklist to cover all food productions activity intimely manner.
Monitor kitchen stock movementand ordering system, to ensure all stock levels are in line withthe standards and demands and avoid excess stock.
Report and record and kitchen equipment issue in timelymanner to avoid any interruption during food production.