Chef de Partie

As a Chef de Partie, you are responsible for running a specific section of the kitchen, ensuring that food preparation, presentation, and quality are maintained in accordance with hotel and brand guidelines. 

Supportive Functions:

Performs other duties as requested, such as moving supplies and equipment and cleaning up unexpected spills.

Coordinates all hot and cold food preparation, including banquets when necessary.

• Prepares sauces, soups and hot entrees for service and special functions, ensuring that all stations are set for forecasted covers.
• Prepare and cook high-quality dishes within your section according to established recipes and presentation standards.
• Demonstrates recipe knowledge for all soups, sauces and entrees, making suggestions to improve quality and eliminate waste.
• Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices.
• Participate in the development of new dishes and seasonal menus in collaboration with the culinary team.
• Prepares work checklist and organises work stations for each shift.
• Requisitions food with necessary approvals according to policy.
• Assists personnel in checking coolers and storage areas for cleanliness, quantity and quality of food products.
• Monitor stock levels and communicate any shortages or excesses to the sous chef to minimise food wastage.
• Conduct regular checks on food storage and labelling to ensure freshness and FIFO (First In, First Out) standards.
• The work area and equipment are cleaned, maintained and organised.
• Ensuring proper equipment operation.
• Working knowledge of local health/sanitation, food storage and handling.
• Follow any internal, local health/sanitation guidelines/procedures to ensure food and beverage safety for guests.
• Ensure the kitchen is readied for the next shift.
• Responsible for labelling and dating all items placed in walk and/or reach-ins.
• Support the kitchen team during busy periods, assisting other sections when required.
• Maintain a positive and professional approach with colleagues and guests
• Organises and maintains work areas, coolers and storage areas.
• Adheres to safety and security standards, including: