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POSITION TITLE: CDP
REPORTS TO: HEAD CHEF SOUS CHEF
POSITION SUMMARY
Chef de Partie DutiesandResponsibilities:
Coordinates daily tasks with the SousChef. Responsible to supervise juniorchefsor commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Duties and Responsibilities1.Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
2.Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3.Coordinates daily tasks with the Sous Chef.
4.Responsible to supervise junior chefs or commis.
5.Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
6.Ensure that the production, preparation and presentation of food are of the highest quality at all times.
7.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
8.Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
9.Full awareness of all menu items, their recipes, methods of production and presentation standards.
10.Follows good preservation standards for the proper handling of all food products at the right temperature.
11.Operate and maintain all department equipment and reporting of malfunctioning.
12.Ensure effective communication between staff by maintaining a secure and friendly working environment.
13.Establishing and maintaining effective inter-departmental working relationships.
14.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
15.Personally responsible for hygiene, safety and correct use of equipment and utensils.
16.Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
17.Checks periodically expiry dates and proper storage of food items in the section.
18.Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
19.Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
20.Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
21.Daily feedback collection and reporting of issues as they arise.
22.Assess quality control and adhere to hotels service standards.
23.Carry out any other duties as required by management.
Financial Responsibility1.Assisting reviewing weekly stock take and inventory statement and acts on allvariances.
2.Helps ensure all overtime isauthorized.
QUALIFICATIONS/PRIMARY JOB REQUIREMENTS- A high standard of spoken and written English.
- Flexible working hours subject to the demands of the business.
- Able to work under pressure.
- Excellent culinary catering talent.
1.Intermediate to Advance Knowledge of Pastries orequivalent
2.Knowledge and the ability to produce various ethnicities offoods
3.Excellent product identification knowledge in produce, meats, fish, herbs, grainsand equipment.
4.Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling,blanching.
5.Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and havethe ability to train and monitorothers.
6.Management certified according to state UK health departmentcriteria
