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Chef de Partie

Responsibilities To ensure that all stock is kept under optimum conditions. To ensure that mice-en-place is always freshly prepared and on time. To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. To ensure that all the stock issued out of the fridge, freezer and dry store are correctly noted onto the issue sheets provided, and is signed off by the sous chef on duty. To ensure that the section is being kept clean and tidy at all times. To ensure that any anticipated shortages are communicated promptly to the sous chef or executive chef. To deputise in the Sous chef's absence and take charge of the kitchen when directed to do so. To attend training courses and seminars as and when required. To ensure that no horseplay is allowed in his/her section and that all staff under his/her control are treated fairly and with courtesy. To ensure that junior chefs and trainees receive the right training and optimum guidance. To ensure that all dishes reach the hot plate or pass correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner. Requirements A formal qualification. Minimum three years’ experience in a similar position would be advantageous. Excellent communication skills, both written and telephonic. Computer Literate. Strong general knowledge of food and beverage products. Strong organizational skills. Email

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