Chef De Partie

DUTIES AND RESPONSIBILITIES • Deputise in the Head/Sous Chef’s absence • Ensure all chefs are familiar with the day’s requirements • Ensure the necessary stocks are on hand at the right quality and quantity and place orders with the relevant suppliers and ensure timely delivery • Ensure all staff are treated fairly and with courtesy • Ensure timetables, leave rosters and attendance registers are up-to-date and manage wage costs • Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to • Ensure all maintenance problems are promptly reported and followed up • Ensure all communications between restaurant and kitchen run smoothly and discuss any issues with management • Ensure each cook receives the correct orders for the appropriate tables • Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature • Ensure regular on-the-job training and cooking technique demonstrations are conducted to apprentices • Be familiar with daily and ongoing menus, functions, specials etc. • Offer ideas for new dishes and, submit and plan new menu items.

• Ensure individual section and responsibilities are ready to meet daily, function and special requirements. • Ensure the necessary stocks are on hand at the right quality and quantity. • Ensure each component of a dish prepared is up to standard and properly cooked, and delivered on time. • Follow recipes and instructions carefully. • Clean preparation and service areas daily. • Clean other areas as required. • Be familiar with and follow the Food Control Plan. • Ensure ongoing support of standards such that subordinate staff perform their duties correctly