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To be responsible for strict hygiene control in areas under his/her supervision.
Being responsible for the production of food in all sections.
Ensuring that food preparation is of the highest quality possible within the company guidelines.
Ensuring portion control is maintained in accordance with company guidelines.
Making out requisitions for dry store goods (passing info to Head Chef/Sous Chef)
Being responsible for the strict control of hygiene in the section. Keeping a constant watch on food preparation areas.
All perishable and dry food stocks are regularly rotated.
Reporting any defects in machinery and equipment immediately to the Head Chef or his Deputy in his absence, with special regard to (Slicers, ovens & blenders)
Reporting any problems and complaints to the Head Chef or his Deputy in his absence and generally keeping him well informed.
Liasing with the Sous Chef, to ensure the section is covered.
Maintaining discipline in a fair and consistent manner including timekeeping, reporting breaches to the Sous Chef or Head Chef.
Being responsible for economy of utilities such as the use of gas, charcoal, electricity and water.
To follow and ensure in particular kitchen standards, procedures, health regulations, recipes, portions and quality standards as given by the Head Chef/Senior Sous Chef
To set up and follow mise en place lists for the section, including setting par stocks of dry goods and fresh goods needed.
To ensure ordering of stocks according menu (info to be pass to Head Chef/Sous Chef)
Ensure follow up on duties given to Commis or Trainees e.g. Fridge cleaning, close up procedure, temperature control.
Maintain at all times a high quality standard of work with focus of minimum wastage to ensure maximum profit.
Strict follow to all H&S regulation
In the absence of the Sous chef, the Chef de partie executes also tasks not shown under paragraph 4 to the best ability, to ensure a smooth and proper operation of the main kitchen.
