The role of the Chef de Partie is to support the kitchen brigade during service, running a section, always mindful of our company philosophy, operating standards and procedures. He or she will help to develop a harmonious work atmosphere with a focused approach to collaboration and teamwork.
Responsibilities and duties:
Will keep professional and ethical relationships with guests, suppliers and colleagues.
Will manage the kitchen line, including the preparation of all dishes and cleaning.
Will be in charge of the workstation, inclusive of the mise en place to be fully prepared for the operating needs of the day. Where required, will promptly be open to work in a different kitchen section.
Will supervise and train the demi and commis de partie.
Will proactively be involved in teamwork and cooperate with every co-worker.
Will ensure compliance with all the HACCP system rules (refrigerator temperature control, labeling of processed and unprocessed dishes, workstation sanitisation, correct use of the products according to legal requirements, etc.).
At the end of each shift, will suggest a market-list, to ensure that all supply needs for the following day are supervised. Will take care of the due handover, in case of absence in the following shift.
Will be in charge of reading refrigerators’ temperatures of the section and complete the autoregulation system tables.
Will store groceries and fresh produce, collect ingredients from the warehouse.
Together with the other chef de partie, will ensure meal preparation for the staff canteen and delivery to the dining area punctually.
Will check the correct use and upkeep of all equipment and materials supplied.
Will implement all the information shared during training.
Further details will be provided during the job interview.
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