Chef De Partie

Responsibilities:

1. Oversee a Designated Section of the Kitchen
Responsible for managing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of high-quality dishes that meet restaurant standards. This includes supervising the kitchen team, ensuring operational efficiency, and adhering to health and safety regulations, all while striving to achieve maximum customer satisfaction.

2. Take Full Responsibility for Assigned Kitchen Section
Fully responsible for managing the daily operations of the designated section (e.g., grill, pastry, or sauces), ensuring smooth execution and maintaining high-quality standards.

3. Assign Tasks to Demi Chef de Partie and Kitchen Staff
Delegate tasks to the Demi Chef de Partie and other kitchen staff, ensuring that food preparation and production are carried out efficiently and meet quality expectations.

4. Prepare Menu Items According to Recipes and Plating Standards
Ensure the preparation of menu items according to established recipes and plating standards, maintaining consistency in the presentation of every dish.

5. Collaborate with Head Chef to Develop New Recipes
Work alongside the head chef to create new recipes or modify existing ones, enhancing the menu and keeping the kitchen offerings fresh and innovative.

6. Lead and Guide Demi Chef de Partie and Kitchen Assistants
Provide leadership and guidance to the Demi Chef de Partie and kitchen assistants, supporting the development of their culinary skills while offering continuous feedback and training.

7. Communicate Daily Responsibilities and Expectations Clearly
Ensure clear communication of daily duties and expectations with the kitchen team to ensure everyone is aligned and tasks are completed efficiently.

8. Manage Stock Levels and Food Rotation
Monitor stock levels for the section, ensuring proper food rotation practices, and verifying that ingredients are fresh and stored properly to prevent waste and maintain quality.

9. Coordinate Ordering of Supplies
Work with kitchen management to order supplies and maintain adequate stock levels, ensuring the section is always fully equipped for daily operations.

10. Ensure Health and Safety Standards for Kitchen Station and Equipment
Ensure that the kitchen station and all equipment comply with strict health and safety standards, maintaining a safe working environment for all staff.

11. Maintain Cleanliness and Sanitation in the Work Area
Oversee cleanliness and sanitation within the section, ensuring all kitchen stations are neat, clean, and organized at all times.

12. Provide Reports on Stock, Waste, and Kitchen Operations
Prepare and submit detailed reports on stock levels, waste management, and kitchen operations to senior management, offering suggestions for optimizing resource use.

13. Regularly Update Sous Chef or Head Chef on Operations
Keep the Sous Chef or Head Chef informed on operational issues such as team performance, stock concerns, and any challenges faced in the section.

14. Act as Liaison Between Kitchen Section and Management
Serve as the primary point of contact between the kitchen section and management, ensuring smooth communication regarding kitchen needs and performance.

15. Oversee Kitchen Operations in Absence of Senior Staff
In the absence of the Sous Chef or other senior kitchen staff, take charge of managing the section, ensuring operations continue smoothly without disruption.

16. Ensure Compliance of Kitchen Equipment with Health and Safety Regulations
Make sure that all kitchen equipment (mixers, cooking appliances, ovens, cutting tools, etc.) adheres to health and safety standards.

17. Follow Cleaning Schedule for Hygiene and Cleanliness
Ensure adherence to the cleaning schedule, including tasks such as conducting ‘Line Checks’ and ‘NCO’ (Neat, Clean & Orderly) checks, verifying equipment temperatures, cleaning preparation areas, sanitizing stations, taking out trash, and ensuring proper hygiene practices.

18. Ensure Compliance with Food Service Regulations
Make sure that all food items served adhere to government health and food service regulations, maintaining high standards of safety and quality.