Chef de partie

Job Description

• Participate in the food preparation in accordance with accepted standards of quality.

• Ensure that the mis en place is ready on time and in sufficient quantities as per the sales forecast in his shift.

• Ensure that all food items are prepared & presented to the customers as per the specifications.

• Training and development of new and existing employees.

• Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.

• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.

• Work closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.

• Optimize food quality and guest satisfaction.

• Assist in Menu planning, inventory control, scheduling, ordering of kitchen supplies.

• Establish priorities and work independently as well as part of a team.

• Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his shift.

• Handle and resolve recurring problems and customer complaints in a professional and tactful manner.

• Help Sous Chef in preparing duty roaster.

• Carry our any other duties as and when assigned by the superiors.

ADDITIONAL RESPONSIBILITIES

COMPETENCIES

• Able to work overtime, holidays, and weekends if and when required.

• Must have good knowledge of food and beverage items, consumable items.

• Must be knowledgeable in checking quality of goods

• Teamwork

• Adaptability

• Time management skills

• Skilled worker in his specialized cuisine/ area.