CHEF DE PARTIE

MAIN PURPOSE OF THE JOB:

The main purpose of this role is to oversee and manage the specific station, ensuring that the preparation and cooking of dishes are met with the highest culinary standards and consistency.

RESPONSIBILITIES:

Prepare, cook and present menu dishes within the speciality selection
Ensure that mise en place is carried out in the allocated area of work
Record temperature checks on food and in storage areas
Monitor portion and waste control
Assist the Sous Chef with menu planning and creation of new menus
Ensure health and safety protocols are followed and adhered to
Conduct training with Commis Chefs to ensure that the culinary service standards are upheld
Assist the Sous Chef when required
Operate and maintain all department equipment and report on any malfunctions
Any other ad hoc duties as required

REQUIREMENTS:

Min Grade 12
Professional cookery qualification is ideal
1 – 2 years’ experience in a similar role
Excellent communication skills
Ability to work well as part of a team, as well as independently
Attention to detail