Key Responsibilities
Preparing, cooking and presenting dishes within the head chef specification.
Managing and training commis.
Ensuring that the kitchen brigades have high standards of food hygiene and follow rules of health and safety.
Monitoring portion and waste control to maintain profit margins.
Plan and execute menus in collaboration with other colleagues
Ensure adequacy of supplies at all times
Manage ingredients that should be frequently available on a daily basis
Suggest new ways of presentation of dishes
Suggest new rules and procedures for optimizing the cooking process
Give attention productivity of the kitchen such as speed and food quality
Overall responsibility for the kitchen’s daily operations.
Qualifications
Proven 4 years experience in a Chef de Partie role
Culinary school diploma
Excellent use of various cooking methods, ingredients, equipment and processes
Ability to multitask and work efficiently under pressure
Great time management skills
Great communication and interpersonal skills
Knowledge of best and latest cooking practices
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