Chef de Partie
Skills
About This Role
1. Daily Preparation
- Execute daily food preparation and tasks as assigned by the Sous Chef.
- Maintain food quality and presentation standards as set by the restaurant.
2. Recipe and Portion Control
- Prepare food according to standard recipe cards, ensuring portion control and minimising waste.
- Follow production schedules and utilise excess ingredients effectively.
3. Inventory and Stock Management
- Maintain adequate stock levels, ensuring all ingredients are of sufficient quantity and quality.
- Implement proper stock rotation and monitor food expiry dates.
4. Supervision and Training
- Supervise and guide junior chefs, ensuring discipline, proper communication, and effective shift handovers.
- Conduct daily inspections of production schedules and function sheets.
5. Menu Knowledge and Presentation
- Have full awareness of menu items, recipes, production methods, and presentation standards.
- Contribute to the preparation of food for menus, and events.
6. Hygiene and Safety Compliance
- Maintain cleanliness and order in the kitchen section, adhering to food safety and HACCP, TACCP and VACCP standards.
- Ensure proper storage, labelling, and handling of food items.
- Complete and maintain hygiene, product, and inspection lists.
7. Equipment and Maintenance
- Ensure all equipment in the section is functional and report maintenance needs promptly.
- Oversee the servicing and upkeep of storage facilities in the section.
8. Food Safety and Sample Maintenance
- Conduct detailed cleaning processes, ensuring perfect order in compliance with safety standards.
9. Flexibility and Team Collaboration
- Work under minimal supervision, demonstrating flexibility and resilience in a multicultural team.
- Coordinate daily tasks and schedules with the Sous Chef.
10. Inspection and Discipline
- Periodically check food storage conditions and expiry dates.
- Enforce discipline, communication, and proper shift transitions among staff.
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