Chef de Partie

ROLE RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Follow the instructions and recommendations from immediate supervisors and coordinate daily tasks with Junior Sous Chef to ensure efficient kitchen operations.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Oversee and maintain accurate inventory levels for baking and kitchen operations, ensuring timely procurement and efficient use of ingredients and materials.
• Ensure effective communication between staff by maintaining a secure and friendly and non-political working environment.
• Proactively identify and resolve issues to enhance kitchen efficiency and ensure smooth operational flow.

ROLE REQUIREMENTS

• A valid food hygiene certification is mandatory
• Excellent communication skills, with the ability to engage effectively with guests, colleagues, and third parties, positively representing the brand and the company.