Chef de Partie

Key Responsibilities:

• Deliver a wonderful culinary experience to all guests
• Maintain excellent presentation standards and cost control.
• Lead team members by setting a positive example.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Assist the kitchen team with menu preparation and ensuring adequate supplies are available for expected service.
• Work with and co-ordinate the work of kitchen team members in the preparation and production of food as required.
• Preparation and ensuring the availability of mis en place as required.
• Keeping all working areas clean and tidy.
• Ensuring all equipment is maintained, serviced and cleaned.
• Supervision of the kitchen in the absence of the Head and Sous Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Liaising with restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• 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.