Position Overview
The Chef de partie contributes with the Sous Chef and the Executive Chef to the production of the highest possible food quality in the delegated section at all times. Co-ordinates the staff of the partie so that all production is carried out in line with appropriate food portion control, the departmental business plan, Company’s guidelines and service concepts.
Our Chef de partie should have high cooking skills as well as good leadership and communication abilities, as he/she could often be tasked with leading the delegated section through busy dinner services.
Key responsibilities
CONTRIBUTION TO THE production of the highest possible food quality in the delegated section
- Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
- Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation
- Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
- Orders adequate supplies for the own section, setting up the “mis-en-place”
- Supervises the proper set-up of each item on menus and insures their readiness
- Works with Chefs to ensure seasoning, portions and the highest appearance of food
- Stores food properly
- Ensures that food from own section is delivered on time
- Ensures readiness and makes priorities in case of last-minute changes to reservations
- Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file, kept at the section at all times for reference
- Co-ordinates job tasks with staff in the delegated section
- Guides the kitchen staff to achieve the highest quality level
HEALTH AND SAFETY
- Guarantees proper safety, hygiene, and sanitation practices in his/her partie
- Adheres to all health, sanitation and food safety rules and regulations
- Reports all potential and real hazards immediately
- Fully understands the hotel’s fire and emergency procedures
- Co-ordinates work and works in a safe manner that does not harm or injure self or others
- Anticipates possible and probable hazards and conditions to avoid mishaps
- Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
MISCELLANEOUS
- Recommends better preparation procedures to Sous Chef / Head Chef / Executive Chef
- Attends meetings and training required by the Sous Chef / Head Chef / Executive Chef
- Accepts flexible work schedule necessary for uninterrupted service to the food production function
- Maintains own working area, materials and company property clean, tidy and in good shape
- Checks the restaurant reservations regularly
- Continuously seeks to endeavour the knowledge of own job function