To ensure high standards and efficiency in the running of the kitchen/partie whilst always aiming for an increase in standards, profitability,
staff development and as well maintaining impeccable levels of hygiene.
§ To oversee the preparation, cooking, and presentation of meals in a
designated section.
§ Directing chefs in their section in preparing, cooking, and presenting
culinary dishes.
§ Enforcing strict health and hygiene standards in the kitchen
§ Troubleshooting any problems that may arise in the kitchen.
§ Responsible for all culinary dishes that are prepared in their section.
§ To be fully aware of all the Health and Safety at Work regulations in
accordance with company's policies & procedures
§ The cleanliness, stock control, organisation and standards of the
kitchen
§ Ordering daily basis, whilst keeping in mind stock usage, menu
planning and business levels
§ Training of Commis Chefs on section, delegation of tasks to Commis
and Demi Chefs
§ Constantly advising Chef on needs and ordering requirements
§ Assist other Chef de Parties and help each other keep motivated and
focused.
§ Take part in any training required.
§ Must be able to work long hours under extreme pressure.
§ Able to take control and create a conducive atmosphere in his team.
§ To have a committed approach to the development of creative service
in the kitchen.
§ To be aware of, and comply with statutory requirements regarding the
workplace such as health & safety, hygiene, accident prevention, fire
prevention, licensing and employment law, etc.
§ To carry out any reasonable duty to assist in the smooth running of the
Company.
§ To pass on all information to your Commis and to enhance their
knowledge wherever possible.
§ Assist the Head Chef and the rest of the team to maintain quality,
standards and cleanliness required.