Chef de Partie

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As a Chef De Partie, you are responsible supporting the Head and Sous Chef in the kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

MAIN DUTIES & 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.
• Coordinate daily tasks with the Sous Chef.
• 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 cost 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.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• 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.
• Consult daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
• 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.

CRITERIA:

• Food Production Certificate
• Experience working in hospitality & travel industry
• Good standard of spoken and written English & French.
• Flexible working hours subject to the demands of the business.
• Ability to work under pressure.
• Holding food handler’s certificate
• Sound knowledge of food health and safety regulations
• Excellent culinary catering talent.