Chef De Partie

DUTIES & RESPONSIBILITIES

1.Ensure that all SOP standards are implemented by staff to achieve good food product quality standards.

2.Ensure all equipment is properly used, can function properly, and is properly maintained.

3.Keep an eye on the progress and quality of work.

4.Check stock adequacy, stock quality, and stock preparation.

5.Check the quality and quantity of goods received.

6.Supervise the quality of work by kitchen crews and compliance with health regulations and established standards.

7.Ensure that all food made is in accordance with customer orders.

8.Ensure that all food tastes in accordance with predetermined taste standards

9.Ensure that all food served is in accordance with the standards of food presentation.

10.Make a list of purchases of goods needed for smooth kitchen operations.

11.Responsible for the procurement of food needs.

12.Take stock at the end of the month

13.Control the cleanliness of the kitchen area and its surroundings.

14.Arrange employee shifts with the Chef, and supervise each shift.

15.Perform other duties assigned by superiors.