Job Description
SUMMARY:
To ensure that food preparation is done according to the standard recipes for the various restaurant outlets and maintains accurate and company defined food cost percentages.
KEY RESPONSIBILITIES:
• Coordinates daily tasks with the Sous Chef/Executive Chef.
• The Chef de Partie is the chief quality controller of the kitchen.
• Must ensure that food costs are always achieved.
• Must oversee the implementation and practice of proper hygiene in the whole kitchen.
• Work very closely with the Executive Chef and the Sous chef in developing specials and planning menus for different occasions.
• The planning, purchasing and preparation of functions and outside caterings must be done by a Chef de Partie in collaboration with the Sous Chef/Executive Chef.
• Reports on all working tools and/or required equipment for the kitchen.
• Knowledge of all standard procedures and policies pertaining to food preparation, food receiving, storage and sanitation.
QUALIFICATION & EXPERIENCES:
• Certificate in Food Production or equivalent.
• 3 years’ experience in a busy kitchen.