Chef De Partie

-Responsible for preparing dishes, managing and coordinating all aspects of Kitchen Department with the goal of maximising revenues and profits to agreed budgets. -Responsible for ensuring the smooth operation of all Food & Beverage preparation. -Use various financial management skills to analyse performance results to identify profitability shortfalls or opportunities to increase revenues, reduce costs, improve overall profitability and meet budget goals. -Build market share by developing short and long-term strategies for the Food & Beverage Division including the identification of business opportunities, promotions and areas where products and services can be improved. -Ensure your division is managed to control costs, increase revenues and meet budget goals. -Create menus, specials and promotions. -Ensure all dishes have standardised recipes -Regularly monitor market performance, penetration, trends, practices and systems in the F&B industry to help project future supply and demand, and identify business opportunities, promotions and areas where products and services can be improved. -Ensure all Kitchen Division departments are managed to control food costs and meet budget goals -Oversee the cleaning tasks to ensure all kitchen facilities are cleaned, sanitised and maintained to hygiene standards maintain licenses and certificates as required of the restaurant.