Chef de Partie

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. • Coordinates daily tasks with the Sous Chef. • Responsible to supervise junior chefs or commis. • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. • Ensure that the production, preparation and presentation of food are of the highest quality at all times. • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. • Full awareness of all menu items, their recipes, methods of production and presentation standards. • Follows good preservation standards for the proper handling of all food products at the right temperature. • Operate and maintain all department equipment and reporting of malfunctioning. • Ensure effective communication between staff by maintaining a secure and friendly working environment. • Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. • Personally, responsible for hygiene, safety and correct use of equipment and utensils. • Checks periodically expiry dates and proper storage of food items in the section. • Should be able to set an example to others for personal hygiene and cleanliness on and off duty. • Daily feedback collection and reporting of issues as they arise.