The Essential Functions of a Chef de Partie

This kitchen based role is responsible to manage and lead a particular section in the kitchen, to take ownership of that section which includes:

Following the guidance of the General Manager, Head Chef or Sous chefs and contributing input with new ways of presentation or dish construction

Ensuring complete ordering for the section

Ensuring Mise en place list is completed with relevant notes for hand over to section chef for the next day

Daily checking, tasting and maintaining of dishes on that section, and managing any demi or commis chefs rostered on

Effort in optimising the cooking process with attention to speed and quality

Ensuring the following compliance procedures are met such as: Food Control Plan, Recycling, Efficient, Injury recorded in accident register, use of re-usable food waste, scanning in and out for shifts for payroll capture

Liaising with Head and Sous Chefs on their directives for the day or week and communicating that through to relevant personnel