Chef De Partie

About the role

To report for duty punctually wearing the correct uniform and name badges at all times. Organise shifting in the section with regard to mise-en-place production and its service. Maintain good colleague relations and motivate colleagues Ensure that training on a one-to-one basis has been carried out and comprehended. Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index. Responsible for completing the daily checklist regarding Mise-en-place and food storage. Attend daily and monthly meetings with the Head Chef and other meetings as requested. Report any problems regarding failure of machinery and small equipment to the Head Chef and to follow up and ensure the necessary work has been carried out. Check the main information board regarding changes in any Conference or other information regarding the organisation. Keep the section clean and tidy. Pass all information to the next shift. Accidents and sickness to be written in log book and report to the Head Chef. Assist the Head Chef in composing new recipes and menu ideas. Have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. Experience in a similar environment essential

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