Chef De Partie

Job Summary:

Supervise and oversee the preparation of food items per guest orders or as assigned by

kitchen management in accordance with production requirements and quality standards

while maintaining a safe, sanitary work environment.

Job Description:

• Ensures that customers are given a prompt and efficient service with timely food

preparation and delivery.

• To ensure by checking that all dishes prepared and presented in your section are

up to the standard laid by the Company

• Execute and maintain standard recipes, cooking techniques and presentation to

assure consistency

• To ensure that the correct and same ingredients are used as specified by the

Head Chef to ensure quality is upheld at all times

• Demonstrates and instructs cooks in food preparation and cooking skills.

• Compiles all food orders for the section, ensuring food quality and cost are in line

the restaurant standards.

• Ensures stock, deliveries and wastage are all checked and recorded in line with

the restaurant food standards.

• Maintains a consistent understanding of food costing, sales mix and menu

planning.

• Enforces controls to minimize food and supply waste and pilferage.

• Ensures that high standards of sanitation, cleanliness and safety are maintained

throughout all kitchen areas at all times.

• Responsible for stock taking of ingredients, utensils, supplies and equipment

within the section of work.

• Ensures that food storage areas are maintained in accordance with the kitchen’s

hygiene, health and safety policies and procedures.

• Support safe work habits and a safe working environment at all times.

• To liaise with the team with reference to possible improvements/difficulties in

your section