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Description supplied by the original job listing.
As a Chef de Partie, you are responsible for running a specific section of the kitchen, ensuring that food preparation, presentation, and quality are maintained in accordance with hotel and brand guidelines.
Supportive Functions:
Performs other duties as requested, such as moving supplies and equipment and cleaning up unexpected spills.
Coordinates all hot and cold food preparation, including banquets when necessary.
Prepares sauces, soups and hot entrees for service and special functions, ensuring that all stations are set for forecasted covers.
Prepare and cook high-quality dishes within your section according to established recipes and presentation standards.
Demonstrates recipe knowledge for all soups, sauces and entrees, making suggestions to improve quality and eliminate waste.
Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices.
Participate in the development of new dishes and seasonal menus in collaboration with the culinary team.
Prepares work checklist and organises work stations for each shift.
Requisitions food with necessary approvals according to policy.
Assists personnel in checking coolers and storage areas for cleanliness, quantity and quality of food products.
Monitor stock levels and communicate any shortages or excesses to the sous chef to minimise food wastage.
Conduct regular checks on food storage and labelling to ensure freshness and FIFO (First In, First Out) standards.
The work area and equipment are cleaned, maintained and organised.
Ensuring proper equipment operation.
Working knowledge of local health/sanitation, food storage and handling.
Follow any internal, local health/sanitation guidelines/procedures to ensure food and beverage safety for guests.
Ensure the kitchen is readied for the next shift.
Responsible for labelling and dating all items placed in walk and/or reach-ins.
Support the kitchen team during busy periods, assisting other sections when required.
Maintain a positive and professional approach with colleagues and guests
Organises and maintains work areas, coolers and storage areas.
Adheres to safety and security standards, including:
Work arrangement
No
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