Chef De Partie
Job Description
Chef De Partie – Confidential Company
Responsibilities
- Prepare meals according to designated menu in a consistent manner to prepare soups, Fry, bake, roast , steam , broil and grill , meat , vegetables , fish and others foodstuffs
- The chef the partie supervise the Demi Chef de partie and Commis Chef in the allocated area.
- Pro-active ordering maintaining minimum par levels of food for his/her section of the kitchen
- Serve menu items in-line with portion sizes and garnishes.
- Add seasoning to recipes during compilation or cooking, according to experience or instruction
- Observe and test food being cooked by tasting, smelling, and piecing with fork to determine that it is cooked.
- Follow the standard Recipe given by Executive Chef.
- Produce all necessary food for all food service operations as required as instructed by the Sous chef or Executive Sous chef/Executive Chef.
- Carve meat, portion food, add gravies, sauces and garnishes to fill order.
- Use all the equipment in the kitchen correctly & according to specific need of the order.
- Wash , peel , cut and shred vegetables and fruits to prepare them for use
- Assist fellow employees in the kitchen in the execution of their duties
- Skillfully use hands tools as dictated to you by your trade. Read directions for items to be made. Take responsibility for displays and set ups
- Ensure all service times are adhered to, and to be available at meal service times in the dining halls to serve and act upon, guest requests, comments or complaints.
- Complying with Health and Safety standards and hygiene matters related to your designated areas of supervision.
- Supervises the receipt and storage of food supply and reports on the quality and quantity of food supply.
- Carries out equipment checks
- Induct new staff member in their jobs
- Participate in any on job training as required
- Work as part of the kitchen team and support team members
- Perform any other duties requested by his superiors out of normal routine but within the scope of work
Desired Candidate Profile
- Technical, Trade, or Vocational School/ Diploma certificate in food production.
- 6-8 years experience in food or culinary services, restaurants, hotels, catering service etc.
- Good cooking and food presentation skills, portion control
- Knowledge of cost and stock control.
- Knowledge in hygiene standards and health and safety regulations
- Team player and good communication skill.
- Knowledge of spoken & written English.
- Basic Food Hygiene Certificate