Chef De Partie

Responsibilities:

• Report to work on time and checks schedule the day before.
• Attend daily 15 minutes training and present one topic monthly.
• Effectively operates the department within his/her team.
• Attends daily briefing.
• Control of overtime (any over time to be pre – approved by Exec. Chef/Production Manager).
• Proper handling of overproduction and wastage.
• Assist Sous- Chef and / or Exec Chef/Production Manager where needed.
• Prepares complete line products needed in department.
• Prepares the daily production charts make sure that quantities are filed in correctly and production is made accordingly.
• A par stock to be established to avoid over production.
• Prepares order for storeroom according to production charts.
• Follows (FIFO) First Out Procedures.
• Directs and supervises whole team in their work.
• Promotes and maintain effective communication between supervisor and each other.
• Checks food presentation and standards.
• Ensure implementation of safety standards.
• Follows procedures with the use of cleaning supplies.