Chef de Partie

As a Chef De Partie (CDP) you must ensure the highest standard and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Duties and Responsibilities:

• Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintain effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• 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.
• Check periodically expiry dates and proper storage of food items in the section.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.