Chef de Partie

• Supervision of kitchen in the absence of the Executive and Sous Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example.
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of junior staff and apprentices in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy.
• Ensure all equipm...

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