Chef De Partie

• Participate in the food preparation in accordance with accepted standards of quality.
• Ensure that the mis en place is ready on time and in sufficient quantities as per the sales forecast in his shift.
• Ensure that all food items are prepared & presented to the customers as per the specifications.
• Training and development of new and existing employees.
• Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Work closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Optimize food quality and guest satisfaction.
• Assist in Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Establish priorities and work independently as well as part of a team.
• Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his shift.
• Handle and resolve recurring problems and customer complaints in a professional and tactful manner.
• Help Sous Chef in preparing duty roaster.
• Carry our any other duties as and when assigned by the superiors.

ADDITIONAL RESPONSIBILITIES

COMPETENCIES

• Able to work overtime, holidays, and weekends if and when required.
• Must have good knowledge of food and beverage items, consumable items.
• Must be knowledgeable in checking quality of goods
• Teamwork
• Adaptability
• Time management skills
• Skilled worker in his specialized cuisine/ area.