Chef De Partie

Department:

Kitchen

Job Title:

Chef De Partie

Reports to

Executive Chef

Job Function/ Description:

A Chef de Partie is responsible for overseeing a specific kitchen section ensuring quality food preparation and smooth operations while maintaining hygiene standards.

1. To report for duty punctually wearing the correct uniform and name badge at all times.

2. To prepare all food items in his respective kitchen section in accordance with established recipe methods and to follow standard photographs for presentation.

3. To ensure food preparations are visually attractive and appealing.

4. To produce food preparation for everyday use and maintaining the set standards.

5. To prepare section mise-en-place daily as required.

6. To minimize waste of all food items.

7. To make sure that all outlets are supplied with their requirements as requested.

8. To assist his superiors to ensure that portion control SOP is adhered to properly.

9. To assist breakdown mise-en-place station at the end of meal periods and store the food away properly.

10. To ensure that his section is kept clean and orderly at all times.

11. To assist in maximizing morale and productivity.

12. To work in any section of the kitchen when necessary or as requested by superiors.

13. Supervising Commis in the daily work.

14. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

15. To ensure all walk in reach in and deep freezers are clean and all food items are properly stored in a first in first out basis.

16. To have a complete understanding of and adhere to the company’s SOP’s relating to fire hygiene and safety.

17. To maintain a high standard of personal appearance and hygiene at all times.

Qualifications Required

1. Diploma or certification in Culinary Arts Hotel Management or a related field.

2. Minimum 4 years of experience in Hospitality Sector.

3. Previous experience in a similar role as Chef de Partie or Demi Chef de Partie.

4. Good knowledge of food safety hygiene and HACCP

standards.

Skills required

1. Team Player.

2. Should have a High level of Initiative.

3. Strong cooking and food preparation skills..

4. Knowledge of various cuisines cooking techniques and

presentation standards.

5. Ability to work under pressure in a fast-paced environment.

6. Attention to detail and consistency in food quality.

7. Flexibility to work irregular hours including evenings weekends and public holidays as required to meet operational needs.