CHEF DE PARTIE

Your tasks

RESPONSIBILITIES AND MEANS

• Properly cleaning and sanitizing all foodpreparation areas according to established standards of hygiene.
• Washing and appropriately storing allcooking appliances, instruments, utensils, cutting boards, and dishes.

• Promptly transferring meal ingredientsfrom storage areas to the kitchen as per the Cook's instructions.
• Accurately measuring meal ingredients for therecipes.

• Receiving deliveries and verifying that allordered items have been delivered and are of good quality.
• Assisting with the unloading of deliveredfood supplies.

• Assisting supervisor in inventory duties
• Performing basic cleaning duties and ensuringthat work stations and kitchen are properly sanitised to meet HACCP standards

• Plating and presenting meal items as per sectionsrequired
• To be responsible for completingfood preparations for your section

• To ensure minimum kitchen wastage.
• To monitor stock movement and beresponsible in preparing ordering list for the supervisors in charge

• To ensure knowledge of the productis maintained and communicated to all relevant personnel.
• To learn and record skills andrecipes from other members of the department

• Prepare the meal ingredients, whichincludes washing, cleaning, peeling, cutting, and chopping fruit, vegetables,poultry, and meat.
• Managing and training any demi-chef departies or commis working with you

• Ensuring you and your team have highstandards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control tomaintain profit margins