Chef de Partie job description
Job brief
To properly prepare all items required for the daily Menus and special events as instructed by the Sous Chef and to ensure that products are consistently prepared according to the highest possible standards.
To ensure that Galley equipment is maintained properly that the highest standards of cleanliness are kept, and that safe food handling is practiced at all times.
To provide a six-star service at all times.
Responsibilities
To monitor stock movement and be responsible for ordering on your section
To ensure minimum kitchen wastage.
To ensure knowledge of the product is maintained and communicated to all relevant personnel.
To be responsible for completing your mis en place
To learn and record skills and recipes from other members of the department
To report any maintenance issues to the Head Chef immediately.
To comply with all Goodwood policies and procedures to ensure that all statutory regulations are observed.
To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable
To ensure all statutory regulations are adhered to, such as food hygiene policies
To be flexible and willing to help the restaurant kitchen at busy times if required
Requirements
Experience of working in a similar role within a high-quality establishment and ability to produce
quality food to the highest standard
Ability to run and maintain own food section
Current certificate in Basic Food Preparation, Health and Hygiene or similar
Excellent communication skills
Driven with a passion for food and quality produce
Creative with a meticulous eye for detail
Ability to work in a fast paced and challenging environment and maintain a consistently high
standard of food delivery under pressure
Positive and flexible approach to work
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