Chef de Partie

Job Description

• To report for duty punctually wearing the correct uniform and name badges at all times.

• Organize shifting in the section with regard to mise-en-place production and its service.

• Give tasks to Commis Chefs and check that they are carried out in the correct manner.

• Maintain good colleague relations and motivate colleagues

• Ensure that training on a one-to-one basis has been carried out and comprehended.

• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.

• Responsible for completing the daily checklist regarding Mise-en-place and food storage.

• Report any problems regarding failure of machinery and small equipment to the Sous Chef and to follow up and ensure the necessary work has been carried out.

• Keep the section clean and tidy.

• Pass all information to the next shift.

• Accidents and sickness to be written in log book and report to the Sous Chef.

• Check Commis Chefs on his/her section:  e.g. regarding personal hygiene.

• Assist the Sous Chef in composing new recipes and menu ideas.

• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

• Proven experience working as a Chef de Partie role with developing seniority

• Knowledge of various cooking techniques and cuisines

• Strong understanding of food safety and sanitation practices

• Ability to work in a fast-paced, high-pressure environment

• Capable and willing to be responsible for service during key periods

• Excellent attention to detail and organisational skills

• Strong communication and teamwork abilities

• Strong interpersonal and problem solving abilities

• Fluency in English , additional languages are a plus