Chef de partie ( french and International Cuisine)

Duties

·        Comply with restaurant SOPs and employee handbook.

·        Pass on proper information and training to the commis.

·        Report to the Head Chef/Sous Chef any required BOH maintenance issue

·        Be fully aware of all hygiene control and chemicals used at the restaurant.  

·        Maintain a favorable relationship with all restaurant employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity, and efficiency.

·        Work as part of a team in a constructive manner that enables the restaurant to achieve its goals and be the market leader.

Tasks

·        Check with the Head Chef/Sous Chef the list of all daily preparations including details about any special events or service requests, either upcoming or for that day; perform tasks according to the priority given by the Head Chef/Sous Chef.

·        Ensure the cleanliness, stock control, organization, and standards of your respective section.

·        Delegate tasks to the commis according to the preparation sheets

·        Ensure that the station is completely set with the appropriate and clean utensils and equipment, according to the restaurant’s guidelines.

·        Follow standard recipes, portion controls, and storage specifications as set by restaurant Head Chef.

·        Ensure the correct quantities are prepared to meet daily needs.

·        Serve food in the proper portion size, at the proper temperature and in the appropriate chinaware as per set recipes.

·        Prepare all food items as directed in a sanitary and timely manner.

·        Clean and maintain station while practicing food safety, sanitation and organizational skills.

·        Ensure that cleaning, sanitizing, and organization of the designated kitchen section, walk-in coolers, and storage areas are done as per restaurant standards and checklists.

·        Frequently check on the respective section’s fridge and freezer’s temperature as per the schedule, record accordingly.

·        Make sure that all prepared food is stored in its appropriate container and labeled with the product’s name, production and expiry dates.

·        Work at an efficient and consistent pace

·        Ensure timely preparation of all food items.

·        Restock all items as needed throughout the shift.

·        Control wastage and record/report all wastages.

·        Ensure that fresh and dry products are being stored and used as per the FIFO procedure.

·        Help in any area of the kitchen/BOH when circumstances dictate.

Procurement

·        Fill the requisition order for your section, keeping in mind stock usage and business levels, and submit it to the Sous Chef.

Assist the Head Chef/Sous Chef in the receiving and/or storage process when necessary.