Chef De Partie

POSITION OBJECTIVE Responsible for the efficient production of his/her section including food preparation, cooking, presentation and storage. Key Responsbilities - To abide by the food standards in the Kitchen. - To organize the daily preparation of his/her section. - To plan and organize the daily routine of the menu requirements of the day. - To conduct training for junior staff. - Supervising and assisting with the preparation of raw materials. - Finishing and presenting dishes for service. - Determining the freshness of products used and makes storing properly according to established standards. - Preparing special dishes as requested. - To maintain food cost within the budget by controlling waste without compromising standards. - Performs any other duties, which may be allocated from time to time. - Make sure to keep his/her station clean at all time and especially before leaving at the end of the shift. Health, Safety and Security - Maintain the required standard of operational hygiene according to cleaning rotas at all times. - Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. - Familiarize with emergency exits and evacuation procedures. Financial Management - Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure. - On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results. General - Comply with the company's corporate code of conduct. - Familiarize yourself with the company values and model desired behaviors. - Perform tasks as directed by the Management in pursuit of the achievement of business goals.

Responsible for the efficient production of his/her section including food preparation, cooking, presentation and storage. Key Responsibilities: abide by the food standards in the Kitchen; organize the daily preparation of his/her section; plan and organize the daily routine of the menu requirements of the day; conduct training for junior staff; supervise and assist with the preparation of raw materials; finishing and presenting dishes for service; determine the freshness of products used and store properly according to established standards; prepare special dishes as requested; maintain food cost within the budget by controlling waste without compromising standards; perform any other duties as allocated from time to time; keep station clean at all times, especially before leaving at end of shift. Health, Safety and Security: maintain required operational hygiene according to cleaning rotas; be aware of restaurant policies on health, hygiene and fire life safety and ensure direct reports do the same; familiarize with emergency exits and evacuation procedures. Financial Management: assist Restaurant manager to achieve budget by monitoring and controlling departmental operations and expenditure; analyze departmental costs to ensure performance against budget and implement corrective measures where necessary. General: comply with the company's corporate code of conduct; familiarize with company values; perform tasks as directed by Management in pursuit of business goals.