Chef De Partie

Chef de partie

Brand Dunne and Crescenzi Posted Date 3 hours ago(23/04/2024 10:17) Job ID 2024-20988 # of Openings 2 Category Chef Type Full Time

Overview

The Chef De Partie reports directly to the Head Chef and is responsible for all aspects of preparing meals at the restaurant. The incumbent is charged with a section of the kitchen including staff management, ordering and controlling stock, budgeting and hygiene control.

Responsibilities

•Prepare starters and cold dishes,

•Prepare and cook food to a high standard

• Present food for service in a decorative manner.

• Liaise with the restaurant manager to place orders for supplies.

• Coordinate the work of all kitchen staff,

• Perform daily temperature testing for both raw and cooked foods, heating and chilling and

record the daily termperatures on the designated Haccp forms.

• Ensure hygiene levels are maintained in accordance to HACCP

• Provide training as required.

• Carry out thorough daily cleaning of designated station and assist in the general kitchen cleaning.

• Propose ways to minimize costs and maximize efficiency in the kitchen.

• Manage: stock control, portion control, quality control and consistency, menu planning, waste control, budgeting and profit margins.

• Work with the restaurant manager to meet additional requirements as the business demands.

• Additional duties may be required within reason.

Qualifications

· Excellence in food preparation and food presentation.

· Very high attention to detail.

· Must have a very good working knowledge of HACCP and ability to maintain consistently high hygiene standards.

· Thorough knowledge of Health and Safety rules and procedures.

· Ability to establish priorities and to proceed with objectives.

· Should have excellent people management skills.

· Must be capable of managing profit margins and ordering stock.

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