Chef de Partie
POSITION : Chef de Partie
REPORTS TO: Sous Chef
SCOPE
To ensure the preparation of food in accordance to organization standard as well as Hazard Analysis Critical Control Point (HACCP)
RESPONSIBILITIES
Oversee the preparation, cooking, and presentation of meals in a restaurant
Responsible for all fried or sautéed items prepared in the kitchen.
Portions and prepares food items prior to cooking such as fish fillets, shrimp, or veal.
Prepares batter or breading, plating and garnishing cooked items, and prepares appropriate garnishes for fried or sautéed foods.
Trouble-shooting any problems that may arise.
Responsible for maintaining a sanitary kitchen workstation.
KNOWLEDGE & SKILLS
Customer Service oriented
Speed and dexterity
Knowledge of HACCP procedures
Detail oriented
Creative
Knowledge of kitchen equipment
Team oriented
Ability to work under pressure
Flexible and innovative
QUALIFICATIONS & EXPERIENCE
Diploma from a recognized food service institute or related experience in the food service industry
GENERAL
1. Hours of Work:
Your normal workweek shall consist of forty hours, Sunday to Saturday on a shift basis. However, from time to time you may be required to work longer hours.
It is the employee’s personal responsibility, within the framework of the tasks he/she has been set, to ensure that his/her is distributed between tasks in the most advantageous way to the overall benefit of the Company.