Chef de Partie

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.

   

   

2. Allocation of Time:

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.