Chef De Partie

This is an opening for fine dine continental restaurant.

Designation: Chef De Partie

Experience: 4 to 5 years in continental

CTC - 32K + Service Charge( approx 5-6 K)

No accommodation is provided.

Immediate joiner preferred.

THE ROLE

● Represent the company's high standards of personal presentation and behaviour at all times during a shift

● Demonstrate efficient time keeping, presentation and workflow

● Have complete food knowledge of the section allocated, and the cookery involved

● Have full understanding of the brand and the cookery methods/techniques

● Have a full understanding of COSHH, health & safety, allergens, temperature records, labelling of fridges and food including blast chilling

● Maintain service of food to assigned task standards/spec/batch cooking

● Ensure the mise en place of the section is performed to high standards required at all times

● To maintain the high presentation, correct plating and cooking of food at all times with guidance from senior chefs

● To maintain the highest standard of cleanliness and up-keep of equipment

● Ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs

● Communicate all issues directly to Senior Chefs with regard to section operation

● Relate all ordering requirements for that section to the Service Chef or Senior Chefs when instructed

● To contribute to the building of the team and efficient team spirit as well as having an active interest in employees' welfare, safety and development

● Communicate any issues directly to Senior Chefs and support junior chefs

RESPONSIBILITIES:

● Confidently be able to run at least two sections in the kitchen

● To provide a friendly, courteous and professional service at all times

● Maintain good working relationships with your colleagues and all departments

● To ensure you, as an employee, report for duty punctually, wearing the correct uniform at all times, maintaining the highest standard in hygiene and grooming

● To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capacity as assigned, including redeployment to alternative departments if required, to meet business demands and guest service needs

● Fully understand opening and closing process and how to write and follow a prep list

● Complete understanding and demonstration of recipe knowledge and portion control

● Carry out any other reasonable duty that may be requested by the manager

● To attend meetings and training as and when required