Chef de Partie

Seven family

Responsibilities

• Execute daily food preparation and tasks as assigned by the Sous Chef.
• Maintain food quality and presentation standards as set by the restaurant.
• Prepare food according to standard recipe cards, ensuring portion control and minimising waste.
• Follow production schedules and utilise excess ingredients effectively.
• Maintain adequate stock levels, ensuring all ingredients are of sufficient quantity and quality.
• Implement proper stock rotation and monitor food expiry dates.
• Supervise and guide junior chefs, ensuring discipline, proper communication, and effective shift handovers.
• Conduct daily inspections of production schedules and function sheets.
• Have full awareness of menu items, recipes, production methods, and presentation standards.
• Contribute to the preparation of food for menus, and events.
• Maintain cleanliness and order in the kitchen section, adhering to food safety and HACCP, TACCP and VACCP standards.
• Ensure proper storage, labelling, and handling of food items.
• Complete and maintain hygiene, product, and inspection lists.
• Ensure all equipment in the section is functional and report maintenance needs promptly.
• Oversee the servicing and upkeep of storage facilities in the section.
• Conduct detailed cleaning processes, ensuring perfect order in compliance with safety standards.
• Work under minimal supervision, demonstrating flexibility and resilience in a multicultural team.
• Coordinate daily tasks and schedules with the Sous Chef.
• Periodically check food storage conditions and expiry dates.
• Enforce discipline, communication, and proper shift transitions among staff.