Chef De Partie

Key ResponsibilitiesA. Food Preparation & Production Prepare and cook food as per standard recipes and presentation guidelines. Ensure consistency in taste, quality, portion size, and presentation. Manage daily mise en place for the assigned section. Ensure timely preparation and delivery of food orders. Follow menu specifications and standard operating procedures. B. Section Management Independently manage the Continental kitchen section. Allocate daily tasks to Commis Chefs and kitchen helpers. Supervise food preparation and monitor team performance. Ensure smooth coordination with other kitchen sections. Maintain proper stock levels and communicate requirements to the Sous Chef. C. Food Cost & Inventory Control Monitor portion control and minimize food wastage. Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out). Check the quality and freshness of ingredients. Maintain proper storage and labelling of food items. Assist in stock-taking and inventory management. D. Hygiene & Food Safety Maintain personal hygiene and grooming standards. Ensure cleanliness of workstations, equipment, and kitchen areas. Follow food safety and sanitation guidelines. Monitor food storage temperatures and expiry dates. Ensure compliance with kitchen hygiene SOPs. E. Team Management & Training Guide and train Commis Chefs and kitchen helpers. Ensure discipline and teamwork within the section. Conduct daily task allocation and follow-ups. Support new employees in understanding kitchen SOPs. Report staff-related issues to the Sous Chef or Head Chef. F. Coordination & Reporting Coordinate with the Sous Chef and Head Chef regarding daily operations. Communicate stock shortages and equipment issues. Report wastage, breakage, and operational challenges. Follow daily kitchen checklists and production plans. 3. Key Performance Indicators (KPIs)KPIPerformance StandardFood QualityConsistent taste and presentationFood PreparationTimely order executionPortion Control100% adherence to standard portionsFood WastageMinimum wastageHygiene100% compliance with hygiene SOPsFIFO/FEFO100% complianceInventoryAccurate stock managementTeam SupervisionEffective task allocationRecipe Compliance100% adherence to recipesGuest ComplaintsMinimum food-related complaints 4. Required Skills & QualificationsMinimum 2–4 years of experience in a professional kitchen. Experience in Continental cuisine. Strong knowledge of cooking techniques and kitchen operations. Knowledge of food safety, hygiene, and kitchen SOPs. Leadership and team management skills. Ability to work under pressure during peak service hours. Good communication and coordination skills.