Chef de Partie
Chef de Partie
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Not Disclosed
Salary Not Disclosed
1 Vacancy
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 Demi Chefs and 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 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 regarding the organization.
- 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 Executive Chef / Executive Sous Chef.
- Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
- 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.
Qualifications :
- Possession of a Class One qualification in Culinary Arts or an equivalent recognised certification in professional cookery is mandatory.
- A minimum of 2 to 3 years of extensive hands-on experience in a reputable hotel or restaurant preferably in a comparable role is essential.
- Demonstrated proficiency in accurately following recipes is crucial coupled with the ability to contribute meaningfully to menu development and presentation innovations.
- Proven capability to effectively supervise junior staff delegate tasks with precision and maintain a collaborative kitchen environment is imperative.
- Exceptional ability to perform under high-pressure situations efficiently manage multiple orders simultaneously and consistently uphold rigorous standards during peak service periods is non-negotiable.
Additional Information :
Provide three traceable referees with the contact details and valid emails addresses.
Remote Work :
No
Employment Type :
Contract
Employment Type
Contract
