Chef De Partie

POSITION OBJECTIVE Responsible for the efficient production of his/her section including food preparation, cooking, presentation and storage.

Key Responsbilities

• To abide by the food standards in the Kitchen.
• To organize the daily preparation of his/her section.
• To plan and organize the daily routine of the menu requirements of the day.
• To conduct training for junior staff.
• Supervising and assisting with the preparation of raw materials.
• Finishing and presenting dishes for service.
• Determining the freshness of products used and makes storing properly according to established standards.
• Preparing special dishes as requested.
• To maintain food cost within the budget by controlling waste without compromising standards.
• Performs any other duties, which may be allocated from time to time.
• Make sure to keep his/her station clean at all time and especially before leaving at the end of the shift.

Health, Safety and Security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
• Familiarize with emergency exits and evacuation procedures.

Financial Management

• Under the assistance of the Restaurant manager work to achieve the budget by monitoringandcontrollingthe departmentaloperations,considering restaurant and expenditure.
• On an ongoing basis, control and analyze departmental costs to ensure performance against budget;implementingcorrectivemeasureswhere necessary to produce positive business results.

General

• Comply with the company's corporate code of conduct.
• Familiarize yourself with the company values and model desired behaviors.
• Perform tasks as directed by the Management in pursuit of the achievement of business goals.