REPORTING TO:

The Chef de Partie will report on a daily basis to the Head Chef and Sous Chef.

THE PERSON:

We are seeking candidates with a proven track record as a Chef who can demonstrate ability to successfully manage their own shift from start to finish.

THE ROLE:

The role of the Chef de Partie is to assist with the efficient operation of the kitchen service in a manner that produces high quality product at budgeted profit and to ensure that all food hygiene regulations are followed.
To assist the Head Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel. To co-ordinate and execute training of Commi Chefs and Apprentices. To maintain a safe, hygienic and healthy working environment. To cook any food on a daily basis according to business requirements for all food outlets.

MAIN RESPONSIBILITIES:

• To check daily function sheets, that all mis-en place is done and all ingredients are ordered.
• Prepare and present food to Company standards as instructed by your Manager.
• Ensure correct portion control as instructed by your Manager.
• To operate with a cost-effective approach that will not damage the quality of the product provided.
• Purchase costs to be monitored and kept in line with budget.
• To maintain a close working relationship with the rest of the Kitchen Team and those in other areas as required in order to provide a smooth and efficient service.
• Assist with menu designs that are popular, stylish and sell well, as well as group menus that win us business and meet and exceed the wishes of clients.
• Keeping equipment costs as low as possible, managing the overall maintenance and service program for your section and keeping all equipment properly cleaned and maintained.
• Carrying out regular stock takes to ensure costs are controlled and that all stocks are accounted for.
• To ensure that training for all kitchen staff, including apprentices is carried out as requested by the Head Chef and to coordinate together with the Head Chef / Sous Chef, training sessions with Commi Chefs and Apprentices in the kitchen operation.
• Together with the Head Chef, plan menus and recipes and test samples, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards: to maintain a high quality of food and service on a daily basis.