Chef De Partie -cpt

KEY FOCUS AREAS

Scope of Work

• Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
• Assist in effective Kitchen Administration as directed to minimize shortages and wastage and effective stock control.
• Assist in performing effective asset management as directed to ensure that all company assets are maintained in the best possible condition.
• To ensure that the section cleanliness and hygiene is of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Assist in maintaining constant communication between the Kitchen, Management and Front of House staff.
• Check that meals and functions are set up to standards.
• Staff food control: cost, quality, and quantity.
• Attend meetings when required.

Food & Menu Preparation

• Assist the Executive Chef/Head Chef/Sous Chef in the following tasks:
• Implement menus throughout the different outlets and properties.
• Quality check taste and presentation of dishes to ensure the excellent standard of the food.
• Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
• Ensure that all food is being prepared to the highest standards.
• Ensure efficient work with the focus on completing the task within the time available and to the standard set.

REQUIREMENTS, QUALIFICATIONS & SKILLS

• Sound knowledge of food preparation and Kitchen hygiene.
• Minimum 3 years' relevant experience in a professional kitchen
• Relevant culinary qualification.
• Experience working in a high-volume kitchen.
• Sound knowledge and understanding of all dietary and religious requirements.
• Good knowledge and understanding of stock procedures and control.
• Good knowledge of product and supply.
• Basic knowledge of planning, budgeting, and departmental administration.
• Basic knowledge of creating, implementing, and maintaining written control documents and training manuals.