Chef de Partie coordinates daily tasks with the Sous Chef, supervises junior chefs or commis, and ensures quality of raw and cooked food products.
Key Responsibilities:
* Takes care of daily food preparation and duties assigned by superiors to meet standards and quality.
* Follows instructions and recommendations from immediate superiors to complete daily tasks.
* Coordinates daily tasks with the Sous Chef.
* Responsible for supervising junior chefs or commis.
* Estimates daily production needs and checks quality of raw and cooked food products.
* Ensures production, preparation, and presentation of food meet highest quality standards.
* Maintains high levels of guest satisfaction, quality, operating costs, and food costs.
* Has knowledge of all standard procedures and policies for food preparation, receiving, storage, and sanitation.
* Is aware of all menu items, their recipes, methods of production, and presentation standards.
* Follows good preservation standards for food products at the right temperature.
* Operates and maintains all department equipment and reports malfunctioning.
* Maintains effective communication between staff in a secure and friendly working environment.
* Establishes and maintains effective inter-departmental working relationships.
* Has excellent knowledge of menu creation, quality control, and cost control in a volume food business.
* Is personally responsible for hygiene, safety, and correct use of equipment and utensils.
* Produces own work according to deadlines and assists others in achieving this aim.
* Checks expiry dates and proper storage of food items in the section periodically.
* Consults daily with Sous Chef and Executive Chef on requirements, functions, and last-minute events.
* Guides and trains subordinates daily to ensure high motivation and working environment.
* Sets an example to others for personal hygiene and cleanliness on and off duty.
* Collects daily feedback and reports issues as they arise.
* Assesses quality control and adheres to hotel service standards.
* Carries out other duties as required by management.
Financial Responsibilities:
* Assists in reviewing weekly stock take and inventory statement and acts on variances.
* Ensures all overtime is authorized.
Qualifications/Primary Job Requirements:
* High standard of spoken and written English.
* Flexible working hours subject to business demands.
* Able to work under pressure.
* Excellent culinary catering talent.
* Intermediate to Advance Knowledge of Pastries or equivalent.
* Knowledge and ability to produce various ethnicities of foods.
* Excellent product identification knowledge in produce, meats, fish, herbs, grains, and equipment.
* Understanding and ability to train on all basic cooking methods (braising, poaching, roasting, steaming, sauté, grilling, blanching).
* Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts, and ability to train and monitor others.
* Management certified according to state UK health department criteria (AMRT1_UKCT).