Chef De Partie

Position Objective

This role is responsible for managing the smooth functioning of their assigned kitchen section, covering all aspects of food preparation, cooking, presentation, and storage.

Key Responsibilities

• Ensure strict adherence to kitchen food standards.
• Organize daily preparation activities within the designated kitchen section.
• Plan and oversee the menu requirements on a daily basis.
• Provide training and guidance to junior kitchen staff.
• Supervise and assist in preparing raw materials.
• Complete and present dishes appropriately for service.
• Evaluate product freshness and store items properly following set protocols.
• Prepare special dishes upon request.
• Maintain food costs within budget by minimizing waste without lowering quality.
• Keep workstations clean at all times, particularly before the end of shifts.

Health, Safety and Security

• Uphold operational hygiene standards as per cleaning schedules.
• Comply with restaurant policies regarding health, hygiene, fire, and life safety and ensure team compliance.
• Be familiar with emergency exits and evacuation procedures.

Financial Management

• Assist the Restaurant Manager in meeting budget goals by monitoring and controlling departmental operations, focusing on costs and expenditures.
• Continuously analyze and control departmental expenses; implement corrective actions to deliver positive business outcomes.

General Duties

• Adhere to the company’s corporate code of conduct.
• Embody company values and demonstrate exemplary behaviour.
• Execute tasks assigned by management to support business objectives.