Chef de Partie

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required. In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen. Assist in the employment and retention of all staff. Supervise all commis chef's in the department. Assist in the maintenance of company paperwork. Assist in maintaining budgets and cost throughout all of the kitchens. Assist and supervise the agreed standard of food service during shift. Liaise and co-operate effectively with all other associated members of staff. Supervise the training of all new staff members in the department. Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations. Ensure all relevant food controls and correct temperatures are logged and adhered to at all time. Ensure the agreed standards of food preparation and presentation are adhered to at all times. Ensure all daily paperwork is filled out in accordance to company and government guidelines. To provide a friendly, courteous, quick, efficient and professional service at all times. Be aware of all relevant food suppliers and their products. Be in charge of ordering. Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service. To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place. To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times. To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload. To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished. To make sure, in conjunction with your team that all section files and recipes are maintained and updated. To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef's and Restaurant standards. To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering. To ensure that all health marks are collected and allocated to the correct administration. To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef. To provide a clear handover during shift changes To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work. To report any problems, accidents or kitchen equipment defects to the Head Chef. To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section. To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work. To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.