Chef de Partie

This role will report to the Executive Chef and your main duties will include;

• Maintain excellent presentation standards and cost control for the restaurant and room service.
• Lead team members by setting a positive example.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Works with and co-ordinates the work of kitchen team members in the preparation and production of food as required.
• Prepares and ensures availability of menus are in place as required.
• Keep all working areas clean and tidy.
• Ensure all equipment is maintained, serviced and cleaned.
• Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Report any problems to the Executive Chef.
• Show efficiency in constantly striving to provide total customer satisfaction through efficient, friendly and professional service to all guests. This includes leading by example when attending to guest requests.
• Take initiative to ensure that interactions with our guests (internal or external) are positive, productive, professional and in keeping with the principles of Heartist principles.