Chef de Partie

Under the direction of the Executive Chef, prepares food in accordance with Hotel policies and procedure.

• Organize shifting in the section with regard to mis-en-place production and its service.
• Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner, write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his section.
• Maintain good colleagues relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Sous Chef and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information regarding the organization.

• Keep the section clean and tidy.
• Pass all information to the next shift about functions, Mis-en-place (report everything) and make sure night is covered
• Accidents and sickness to be written in log Book and report to the Chef de Cuisine / Sous Chef.
• Check Demi Chefs / Commis Chefs on his/her section:  e.g. regarding personal hygiene.
• Assist the Sous Chef in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• To always strike to improve your performance and do not hesitate to ask question regarding the execution of duties.
• Always co-operate and assist other section when they busier than you.
• To respond to any changes in the department as dictated by the needs of the hotel.
• To be flexible and extend job duties to carry out other reasonable duties and responsibilities within the job capability as assigned.
• To avoid canned food products.
• To instruct and demonstrate method of production in your relevant department.
• To examine food items of ensuring correct preparation.

Qualifications & Requirements:

• NC3/NC4 Food Production
• Minimum of 4 years’ experience as Chef de Partie
• Good knowledge of HACCP standards
• Self-motivated and ability to take initiatives
• Well disciplined