Chef de Partie
2 weeks ago
As a Chef dePartie (Pastry), you are responsible for supporting the Pastry Chefin the kitchen delivering consistently high quality products,handling and receiving of goods and good hygienepractices.
Demonstrating good knowledge of basictechniques, you will be ensuring the highest quality standards andconsistency in the daily production as well as accommodating andadvising clients with special requests anddemands.
Duties:
- Takes care of daily food preparation and duties assignedby the superiors to meet the standard and the quality set by theRestaurant.
- Follows the instructions andrecommendations from the immediate superiors to complete the dailytasks.
- Coordinates daily tasks with the SousChef.
- Able to estimate the daily productionneeds and checking the quality of raw and cooked food products toensure that standards are met.
- Ensure that theproduction, preparation and presentation of food are of the highestquality at all times.
- Ensure highest levels ofguest satisfaction, quality, operating and food costs on an ongoingbasis.
- Knowledge of all standard proceduresand policies pertaining to food preparation, receiving, storage andsanitation.
- Full awareness of all menu items,their recipes, methods of production and presentationstandards.
- Follows good preservation standardsfor the proper handling of all food products at the righttemperature.
- Operate and maintain alldepartment equipment and reporting of malfunctioning.
- Have excellent knowledge of menu creation, whilstmaintaining quality and controlling costs in a volume foodbusiness.
- Personally responsible for hygiene,safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadlineand to assist and encourage others in achieving thisaim.
- Checks periodically expiry dates andproper storage of food items in the section.
- Consults daily with Sous Chef and Head chef on the dailyrequirements, functions and also about any last minuteevents.
- Guides and trains the subordinates ona daily basis to ensure high motivation and economical workingenvironment.
- Assess quality control and adhereto restaurant service standards.
- Carry out anyother duties as required bymanagement.
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