The Chef De Partie reports directly to the Head Chef and is responsible for all aspects of preparing meals at the restaurant. The incumbent is charged with a section of the kitchen including staff management, ordering and controlling stock, budgeting and hygiene control.
Responsibilities:
•Prepare starters and cold dishes,
•Prepare and cook food to a high standard
• Present food for service in a decorative manner.
• Liaise with the restaurant manager to place orders for supplies.
• Coordinate the work of all kitchen staff,
• Perform daily temperature testing for both raw and cooked foods, heating and chilling and record the daily temperatures on the designated Haccp forms.
• Ensure hygiene levels are maintained in accordance to HACCP
• Provide training as required.
• Carry out thorough daily cleaning of designated station and assist in the general kitchen cleaning.
• Propose ways to minimize costs and maximize efficiency in the kitchen.
• Manage: stock control, portion control, quality control and consistency, menu planning, waste control, budgeting and profit margins.
• Work with the restaurant manager to meet additional requirements as the business demands.
• Additional duties may be required within reason.