BRIEF:
Reporting to the Hotel Head Chef or in their absence, the Sous Chef; the Chef de Partie will assist in maintaining and improving the standard of food preparation and service of the kitchen. They will also undertake training and coaching of junior staff and Commis Chefs.
RESPONSIBILITIES:
To check each morning, the day’s menu and to liaise with the Head Chef and the Sous Chef to list the day’s work required to be done for the day.To supervise and assist with the food preparation and mis-en-place required for the lunch and dinner service.Ensure that the portion sizes and menu specifications are adhered to and that all food is ready at the agreed times and prepared to highest standard.To maintain the highest standards of cleanliness and hygiene at all times in all parts of the kitchen and all machinery and equipment that is used.To assist in the ordering of food service materials and equipment to cope with the anticipated business.Ensure wastage is kept to an absolute minimum to reduce the cost and increase profitability.To undertake any duties as directed, from time to time by Sous Chef
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