Chef de partie

The Chef De Partie reports directly to the Head Chef and is responsible for all aspects of preparing
meals at the restaurant. The incumbent is charged with a section of the kitchen including staff
management, ordering and controlling stock, budgeting and hygiene control.

• Prepare starters and cold dishes,
• Prepare and cook food to a high standard
• Present food for service in a decorative manner.
• Liaise with the restaurant manager to place orders for supplies.
• Coordinate the work of all kitchen staff,
• Perform daily temperature testing for both raw and cooked foods, heating and chilling and record the daily termperatures on the designated Haccp forms.
• Ensure hygiene levels are maintained in accordance to HACCP
• Provide training as required.
• Carry out thorough daily cleaning of designated station and assist in the general kitchen cleaning.
• Propose ways to minimize costs and maximize efficiency in the kitchen.
• Manage: stock control, portion control, quality control and consistency, menu planning, wastecontrol, budgeting and profit margins.
• Work with the restaurant manager to meet additional requirements as the business demands.
• Additional duties may be required within reason.

• Scuola Alberghiera or equivalent qualificaiton
• Excellence in food preparation and food presentation.
• Very high attention to detail.
• Must have a very good working knowledge of HACCP and ability to maintain consistently high hygiene standards.
• Thorough knowledge of Health and Safety rules and procedures.
• Ability to establish priorities and to proceed with objectives.
• Should have excellent people management skills.
• Must be capable of managing profit margins and ordering stock.