Chef De Partie

• Prepare, cook, and present food to a high standard.
• Manage food purchasing and storage, ensuring targets are met in relation to food costs.
• Ensure supplies are correctly issued, used, and accounted for to carry out stock takes and food rotation procedures.
• Ensuring good records are maintained relating to food production activities and supplier information.
• Ensure health and safety and food safety standards are maintained and recorded.
• Flexibility and adaptability to the requirements of the catering service.
• To lead the daily service of the kitchen, setting staff objectives and tasks, including supervision of staff.
• Assist the Catering Manager in staff recruitment and selection.
• To assess employee performance and recognise training needs to assist the Catering Manager.
• Ensure staff is dressed appropriately at work to satisfy statutory requirements
• Ensure all service staff has full knowledge of menu dishes regarding ingredients and cooking methods and can provide this information
• Create a positive work environment where the whole team can thrive.
• Strive for excellence in an enthusiastic and motivated manner.

• Previous experience within a working kitchen
• Knowledge of Kitchen Health & Safety Procedures and all Legislative Requirements
• Costing and Menu Planning ,Stock Control
• High Quality Food Production
• Recognised Professional Culinary Qualification
• Ability to make on the spot decisions
• Knowledge of audit requirements
• Excellent customer service skills
• Must possess organisational skills
• Excellent people management and communication skills
• Must be self-motivated and able to motivate others

Apleona