Chef de Partie
What will I be doing?
Responsible for the preparation, cooking and service of food to agreed standards and specification. Ensuring the efficient and economic use is made of all resources, including stock, team members and company assets. Ensure that all health and safety documentation is complete.
Ensure adequate levels of staff are present within the assigned outletsTo ensure all food preparation is carried out in accordance with food hygiene proceduresTo ensure food is prepared to required recipe standards, checking for taste, presentation and qualityTo ensure food is served promptly and work is carried out quickly and efficiently to keep up when busy.To ensure all food sent out is correctly garnishedTo ensure portion control, preparation and storage methods avoid wastage and keep down costsTo ensure the kitchen and service area are clean, tidy and attractive during serviceAbility to hold others accountableThere is sufficient food during busy PeriodsAchieving GP through product management