Chef De Partie

To be responsible for the operation of the kitchen from preparation of ingredients to cooking and allocation of food till the food serving. Maintains inventory control, recipes and ensures production output consistently within the concerned section. Reports and liaises directly to the Site Supervisor or Head Chef.

Job Responsibilities 1

Ensures daily that no employee in the section shall have cleanliness and health problems. Monitors cleaning procedure execution. Monitors proper food handling procedures. Orients new and incoming employees on specific tasks; cleaning procedures, usage of equipment and supplies. Maintains coordination of Process and Quality monitoring forms in accordance with HACCP Principles and practices. Cut down on kitchen waste to the minimum and produces food and dishes as per recipes and HACCP plan. Liaises with all Site Supervisors and key personnel on operational and quality functions in each section. Prepares menus in collaboration with colleagues Ensures adequacy of supplies at the cooking stations Prepares ingredients that should be frequently available (vegetables, spices etc.) Follows the guidance of the executive or sous chef and have input in new ways of presentation or dishes Puts effort in optimizing the cooking process with attention to speed and quality Enforces strict health and hygiene standards Helps to maintain a climate of smooth and friendly cooperation