Job title: Chef De Partie

Reports to: Food and Beverage Manager, Sous Chef, Head Chef

POSTION SUMMARY

The Chef de Partie is responsible for the creation of high quality dishes in their role as part of the restaurant kitchen team. He/she is able to work independently and be self-sufficient.

DUTIES AND RESPONSIBILITIES

• Cook consistently and enthusiastically on a high level as Chef de Partie as directed by the Head Chef. • Plan, prepare and cook menu items as directed by the Sous/Head Chef. • Monitor quality of dishes at all stages of preparation and presentation. • Assist in the development and planning of menus, including future food trends, and be passionate about developing new styles of service and concepts. • Assist with stock taking when required. • Carry out the smooth and efficient running of your section as appropriate. • Assist with the provision of training and development for department staff in kitchen procedures, including demonstrating techniques and advising on cooking procedures. • Observe all company food hygiene and health and safety policies. • Discuss food preparation issues with Head Chef. • Making sure his/her station and its environment (kitchen and storerooms) is spotlessly clean. • Place food supply orders where required, and follow stock receiving system to ensure all food items are received and stored correctly. • Maintain tidy personal appearance and work in a highly hygienic manner. • Ensure knowledge of the product is maintained. • Keep control of his/her responsible station and report orders for food and non-food to the Head Chef. • Be flexible and extend job duties to carry out any other reasonable duties and responsibilities within job capacity as assigned. • Maintain good working relationships with your colleagues and all departments.

HEALTH & SAFETY RESPONSIBILITIES

• Know all safety and understand emergency procedures and how to act upon them. • Understand accident prevention policies. • Report anything considered a health and safety hazard.

QUALIFICATIONS/ATTRIBUTES

• A formal cookery qualification and/or minimum of three years’ experience in a restaurant setting. • Fine dining experience preferred. • Strong leadership abilities and organisational skills. • Commitment to delivering a high level of customer service. • Able to drive change and look for operational efficiencies. • Professional appearance and demeanour. • Can work varied shifts, including weekends and holidays. • Able to communicate effectively in English, in both written and oral forms.

WORKING CONDITIONS

• Weekend and evening work may be required; flexibility is essential to meet the company’s variable demands. • Position requires prolonged standing, bending, stooping, twisting, lifting, and repetitive hand and wrist motion. • Able to stand for long hours.