KEY PERFORMANCE INDICATORS.

High quality food preparation and plating.
Smoothly and efficiently run kitchen station.
EHO, Health & Safety compliant kitchen.
Customer Satisfaction through surveys, reviews, and direct customer interaction.

PURPOSE

The purpose of a chef de partie is to oversee a specific section of the kitchen, such as
grill, sauté, or pastry, ensuring that all dishes from their station are prepared to the
highest standards. They ensure consistency in food preparation and presentation by
managing their station’s staff, ingredients and equipment. A chef de partie plays a
crucial role in maintaining the overall quality and timing of the dishes served,
contributing to the kitchen’s smooth operation and success. Their expertise and
attention to detail help to uphold the culinary standards set by the head chef.

DUTIES

Responsibilities include, but are not limited to:
1. Reporting to the head/sous, the direct senior, and operations manager in their
absence.
2. Ensuring that one is fully trained and efficient in all chef de partie functions and
has a comprehensive understanding of all company policies applicable to their
role.
3. Safer Food, Better Business (SFBB) and Food Safety Courses training, and
completion.
4. Working with the team to ensure that the kitchen is fully compliant to all
Environmental Health Officer (EHO) guidelines, and keeping up to date
administration records and checks as evidence.
5. Holding all junior chef functions as needed.
6. Setting up the kitchen prior to an event start.
7. Preparing a particular kitchen station by bringing all food containers to that point
in the line.
8. Cooking and plating a specific part of each dish.
9. Assisting with marinating, cutting, and precooking foods.
10. Cleaning and sanitising assigned areas. Cleaning the kitchen before the venue
closes.
11. Wrapping unused items and storing them in proper areas at the end of a shift.
12. Plating food creatively to maximise customer enjoyment.
13. Following direction and instruction from the head and sous chef. Completing
assigned kitchen tasks swiftly, whilst paying attention to detail.
14. Updating and keeping any other required administration accurately and in a
timely manner.
15. As required, reporting accurate individual statistics on time.
16. As required, attending daily and weekly staff meetings.