Demi chef de Partie - Butchery

What do we expect from you

Under the general guidance of the Executive chef or any other authorised by the management DCDP is responsible to maintain a high standard of cuisine at all times to maintain the desired food cost at all times and to produce menu ideas and budgets.

Responsible for coordinating supervising and directing Kitchen operations while maintaining high quality products and service levels.  Making sure all Food Hygiene and Health & Safety standards are adhered to at all recruitment must reflect the vision for the Kitchen you must build an incredible team who are motivated by your inspirational leadership and who all understand that they contribute to the overall success of the business. You will create an amazing VIBE - cool exciting but also relaxed unpretentious and accessible - for a great eclectic mix of guests. 

How your day looks like                                                         

• Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in the section.
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie 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.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and /or Chef de Cuisine.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information re the organization.
• Keep the section clean and tidy.
• Pass all information to next shift
• About functions
• Mise-en-place (report everything)
• Make sure night is covered
• Accidents and sickness to be written in log Book and report to the Executive Sous Chef & Chef de Cuisine.
• Check Commis Chefs on his/her section:  e.g. regarding personal hygiene.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the companys 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.

Remote Work :

No

Employment Type :

Full-time