Chef De Partie / Demi Chef

CHEF DE PARTIE

Responsible to: Head Chef, Second Chef, Kitchen Manager

Responsible for: more junior members of kitchen brigade

The following list of duties in conjunction with the kitchen check list is not exhaustive and represents a guide as to the main tasks to be undertaken in addition to any others issued from time to time.

CHEF DE PARTIE

1. To ensure smooth operation of own section in the kitchen.
2. To assist in training and supervision of junior members of the team.
3. To assist the Head Chef with menu planning and other tasks as required.

DUTIES AND RESPONSIBILITIES GENERAL TO THE KITCHEN DEPARTMENT

1. To always be aware of the possible health and fire hazards and conduct yourself and others in a safe and correct manner. (know your fire instructions)
2. Maintain the required standard of personal hygiene.
3. To prepare and cook food to the standard required with the emphasis on continual improvement.
4. To work in a sensible manner in order to achieve the required gross profit margin.
5. To always put into practice the correct basic skills you have been taught at college and in the work environment.
6. To keep your particular areas of work and storage in a clean and hygienic way and help direct kitchen porters in their duties.
7. To store food and use food in a strict order of rotation.
8. To ensure that the equipment and utensils are clean and in good working order. Any faults to be reported to the Head Chef.
9. To assist junior staff with further development and advancement.
10. Maintain good working relationships with the kitchen and with the other departments.