Job Scope
As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
The management of a section with the assistance of Commis Chefs The preparation and cooking of food to the restaurant specific standards Development and supervision of the Commis Chef on section Awareness and implementation of waste controls Section stock control and rotation Completion of the cleaning schedule for the kitchen Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc Detailed Knowledge of the full menu Team working Compliance with legal requirements under the H&S act 1974 and food hygiene Adherence to all policies, procedur...