CHEF DE PARTIE

RESPONSIBILITIES AND MEANS

. Properly cleaning and sanitizing all foodpreparation areas according to established standards of hygiene.

. Washing and appropriately storing allcooking appliances, instruments, utensils, cutting boards, and dishes.

. Promptly transferring meal ingredientsfrom storage areas to the kitchen as per the Cook's instructions.

. Accurately measuring meal ingredients for therecipes.

. Receiving deliveries and verifying that allordered items have been delivered and are of good quality.

. Assisting with the unloading of deliveredfood supplies.

. Assisting supervisor in inventory duties

. Performing basic cleaning duties and ensuringthat work stations and kitchen are properly sanitised to meet HACCP standards

. Plating and presenting meal items as per sectionsrequired

. To be responsible for completingfood preparations for your section

. To ensure minimum kitchen wastage.

. To monitor stock movement and beresponsible in preparing ordering list for the supervisors in charge

. To ensure knowledge of the productis maintained and communicated to all relevant personnel.

. To learn and record skills andrecipes from other members of the department

. Prepare the meal ingredients, whichincludes washing, cleaning, peeling, cutting, and chopping fruit, vegetables,poultry, and meat.

. Managing and training any demi-chef departies or commis working with you

. Ensuring you and your team have highstandards of food hygiene and follow the rules of health and safety

. Monitoring portion and waste control tomaintain profit margins