Chef De Partie

Responsibilities:
• Works hand-in-hand with commis to deliver great quality products efficiently
• Maintains hygiene and safety standards as per company guidelines
• Runs “squad in a pod” – leads a team of 3-8 commis in a specific section of a kitchen, under the supervision of the Sous-Chef or Head-Chef/Kitchen Manager
• Controls and properly report waste
• Is subject matter expert in all things related to brand standards
• Performs any other related duties if assigned by his line manager
• Prepares the requisitions and escalates any shortage of products
• Is responsible for proper use and maintenance of equipment in the section; raises maintenance requests and follow up on their execution
• Together with Sous-Chef or Head Chef sets par-levels and updates them when required
• Ensures proper handling and storage of food for the respective section/pod
• Performs daily checks and completes necessary checklists
• Runs daily food tastings
• Trains and oversees the training plan for his respective crew
• Is expert in kitchen SOPs and brand recipes in the respective section (pod)