Chef De Partie

General Purpose: As a chef de partie you get to oversee a section of the kitchen, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef. Job Tasks and Responsibilities: -Is able to take care of one, or more sections in the kitchen -Takes care of the daily food preparations and duties assigned by the sous or head chef -Follows recommendations from the immediate superiors to complete his daily tasks -Responsible to super vice the demi chef and commis in his/her section -Able to estimate the daily production according to the kitchen sales with a minimum of wastage, -Checking the quality of raw and cooked food products to ensure that high standards are met -Ensure highest levels of guest satisfaction, quality and food costs on an on-going basis -Knowledge of all standard procedures and policies to food preparation, ordering, receiving, storage of food and non-food items following HACCP -Full awareness of all menu items, sop's, cooking methods and right temperatures -Ensure effective communication between staff by maintaining a secure and friendly working environment -Personal responsible for hygiene, safety and correct use of equipment and utensils