Chef De Partie

Role & responsibilities

• Assist F&B Manager & Head Chef in food production and day-to-day kitchen operations.
• Ensure all food is prepared and served according to restaurant recipes, portion sizes, and standards.
• Supervise kitchen staff and manage food orders.
• Oversee food preparation and cooking processes, establish portion sizes.
• Monitor inventory levels, conduct weekly assessments, and maintain cost reports.
• Provide direction to kitchen staff, ensuring tasks are executed efficiently.
• Manage the training and development of kitchen personnel.
• Participate in the hiring, evaluation, and discipline of kitchen staff.
• Orient new employees on company rules, policies, and procedures.
• Fill in as needed to ensure guest service standards and smooth operations.
• Control food costs and usage by adhering to requisition, storage, and waste control procedures.
• Schedule labour based on business needs and meet labour cost objectives.
• Enforce company policies and administer corrective actions for violations.
• Train kitchen staff on safe operation of equipment, cleanliness, and sanitation practices.
• Maintain cleaning schedules for kitchen floors, equipment, storage areas, and more.
• Ensure proper food holding and refrigeration temperatures are maintained.