Chef de Partie

Assist in the preparation, production duties and responsibilities of the food requirements for the kitchen operation.

Job tasks and responsibilities

Administration

· Prepare ingredients for cooking, including portioning, chopping, and storing food.

· Weigh, measure, and mix ingredients.

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

· Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.

Cost Management

Hygiene and Cleanliness

· Wash and disinfect kitchen area, tables, tools, knives, and equipment.

· Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional

Maintaining Standards

· Test foods to determine if they have been cooked sufficiently.

· Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles.

· Check and ensure the correctness of the temperature of appliances and food.

· Maintain confidentiality of proprietary information; protect company assets.

· Speak with others using clear and professional language.

· Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.

· Ensure adherence to quality expectations and standards.

· Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

· Coordinate and participate with other sections of requirements, cleanliness, wastage and

· cost control

· Perform other reasonable job duties as requested by Supervisors.