Job Description

A Chef de Partie oversees section of the kitchen, be it in pastry, butchery, fish, sauces, vegetables and so on.

A Chef de Partie ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Duties and Responsibilities:

Ensure the consistency in food preparation of section food items according to kitchen recipe and standards. Responsible in guiding and training junior staff as per the restaurant standards. Ensuring self and station cooks have high standards of food hygiene and follow the rules of health and safety. Monitoring portion and waste control. Coordinate daily mise en place with Sous and Head Pastry Chef. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of the menu, standard recipes, methods of preparation and presentation standard. Operate and maintain good condition of all kitchen equipment and reporting any malfunctioning to superior. Ensure effective communication between staff aby maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Ability to produce own work in accordance with a deadline and to assist and motivate others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Should be able to set good example to junior cooks. Daily feedback collection and reporting of issues as they arise. Carry out any other duties as required by superior. Ensure adequacy of supplies at the cooking stations. Maintain order and discipline in the kitchen during working hours. Follows SOP, SOS and Company Policies and Procedures.
Job Type: Full-time