The key responsibilities of the Chef De Partie are
- Supervision of kitchen in the absence of the Executive and Sous Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
- Lead team members by setting a positive example.
- Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
- Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
- Maintain excellent presentation standards and cost control for all food and beverage outlets.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
- Prepares and ensures availability of mis en place as required.
- Keep all working areas clean and tidy.
- Ensure all equipment is maintained, serviced and cleaned.
- Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times. Rosters to be authorised by appropriate department head.
- Report any problems to the Executive Chef / Sous Chef.
The other critical responsibilities are
- Ensure proper safety and sanitation of all kitchen facilities and equipment.
- Safe work practices in a hazardous environment.
- Supervision of apprentices and other kitchen colleagues.
- HACCP / Food safety /WHS and quality assurance.
- The manual and physical aspects of the role which include but are not limited to: constant standing, walking, lifting, carrying, pushing and pulling.
This is your chance to bring your skills and enthusiasm and work within a team with global experience and French flair.
