Chef de Partie

POSITION TITLE: Chef de Partie REPORTS TO: EXECUTIVE CHEF/HEAD CHEF/SOUS CHEFS POSITION SUMMARY The Chef de Partie is responsible for the preparation of all requested items in accordance with proper recipe and company guidelines. Work alongside his/her peers on the required section. Duties and Responsibilities Responsible for assisting the Executive Chef, Head Chef & Sous Chefs in the day to day running of the kitchen. Responsible for day to day production on all sections within the department. Must be able to execute all menu items for assigned stations. Has a complete understanding of work safety and emergency procedures. Responsible for ordering for the sections and assisting head/sous chefs with ordering. Fully understand the importance of and have the ability to follow recipes. Knowledge and ability to produce all levels of food preparation. Ensure that all food products are prepared to maintain our quality standards consistently at all times resulting in positive feedback. Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the head/sous chef before leaving. Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas. Perform all duties while following all health department sanitation requirements and due diligence document. Complete any other task given with enthusiasm, dedication and professionalism. Be competent in training all junior staff including demi chef de parties, commis chefs and apprentices or students. Be fully committed to assisting the Executive Chef, Head Chef or Sous Chefs in the day to day running of the operation. Be responsible for food safety, food production, monitoring stock levels and production levels against business levels. QUALIFICATIONS/PRIMARY JOB REQUIREMENTS: Minimum 2-3 years professional cooking experience in a full service restaurant Basic product identification knowledge in produce, meats, fish and shellfish, dry goods, pastry items and equipment. Understand basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching. Proficient knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others. Possess good financial and English skills for calculating, communicating, writing requisitions/ completing prep food forms, inventory lists, and for retrieving information as needed.

TPBN1_UKCT

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