Senior 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.

POSITION OBJECTIVE Responsible for the efficient production of his/her section including food preparation, cooking, presentation and storage. Key Responsibilities: 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.