Chef de Partie
Lead a section of the kitchen to exceed guest satisfaction and train and develop Demi Chefs and Commis Chefs
- HACCAP – To follow the day to day procedures including; Diligence, food labelling, weekly deep clean of your section
- Plan the day-to-day running of your section effectively to meet the service by the department.
- Ensuring that the stock control, stock rotation and ordering for your section is complete to the Executive Chef standards.
- Supervise, train and develop the team to ensure a gradual succession and learning path for everyone by delegating tasks to team members
- Suggest new menu and or recipe ideas to the senior chefs in charge.
- Ensure daily food preparation meets recipe and specification index i.e. size, quantity and quality
- Ensure job required certificates and Licensing knowledge is kept up to date