As Chef de Partie we expect you to effectively run a section ensuring the quality of dishes being prepared are consistent and meet the established standards. A Chef de Partie is responsible for ensuring the more junior chefs or cooks in the kitchen are given clear direction and are effectively supervised to be able to develop their skills and showcase their precision and creativity.

Key Responsibilities/Accountabilities:

Set up and clean down the kitchen before and after service
Ensure the kitchen is kept clean and hygienic at all times maintaining the necessary cleanliness steps and procedures
Ensure all stocks of produce and ingredients are kept under optimum conditions, maintain day to day records
Ensure all mise-en-place is always freshly prepared and on time
Ensure all dishes are being prepared according to the correct recipe
Preparing, cooking and presenting high quality dishes within the speciality section.
Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
Preparing meat and fish and any/all assigned dishes
Ensure that the production, preparation and presentation of food are of the highest quality at all times
Must be available to work Weekends and closing with late finish after midnight.
Ensure any anticipated issues are communicated promptly to the Head Chef or Sous Chef
Ensure and control quality, operating and food costs on an ongoing basis
Meet the standards of the personal grooming regarding cleanliness, sanitation and hygiene as stated in Staff Handbook
Adhere to Health & Safety policies and regulations complete all checklists accordingly
Carry out any other duties as assigned by Head Chef or Sous Chef

Chef de Partie

Commis Chef

Chef de Partie

Commis Chef