CHEF DE PARTIE

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

· Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

· Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

Accurately measuring meal ingredients for the recipes.

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

· Assisting with the unloading of delivered food supplies.

Assisting supervisor in inventory duties

Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

Plating and presenting meal items as per sections required

To be responsible for completing food preparations for your section

To ensure minimum kitchen wastage.

To monitor stock movement and be responsible in preparing ordering list for the supervisors in charge

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

To learn and record skills and recipes from other members of the department

Prepare the meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
Managing and training any demi-chef de parties or commis working with you
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins