Chef De Partie

• Preparing, cooking and presenting dishes according to their station.
• Assisting the Head Chef/ Sous Chef to create new dishes for the menu.
• Following and ensuring the team follows, food hygiene and occupational health and safety measures.
• Managing staff, including rostering, time sheeting and giving direction.
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Coordinates daily tasks with the Head chef.
• Responsible to supervise junior chef or commis.
• Able to estimate the daily production needs and checking the quality of food and produce to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Knowledge of all standard procesures and policies pertaining to food preparation, storage and sanitation.
• Full awareness of all menu items, thir recipes, methods of production and presentation standards.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper starage of food items in the section.
• DAily feedback collection and reporting of issues as they arise.
• Managing and training anty demi chef de partie or commis.

Requirements.

• Minimum 2 years experience in a similar position.
• Demonstrable knowledge of cooking practices and kitchen equipment.
• Ability to lead a team with excellent communication.
• Basic understanding of MS Office and other restaurant software programs.
• Ability to work effeciently in a fast paced setting.
• Strong knowledge of cooking methods, kitchen equipment, and best practices. 
• Teamwork oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.