CHEF DE PARTIE JOB DESCRIPTION

 

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A Chef de Partie is responsible for running a specific section of the kitchen. This type of CHEF usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly.

However in smaller kitchens a Chef de Partie may work independently as the only person in their section.

Also known as Line Cook or Station Chef.

Chef de Partie is third in command of kitchen organization, with Head Chef or Executive Chef being first in command and Sous Chef being second in command.

Job Scope:

·         To provide the highest standard food preparation at all time.

·         To be responsible for a section in the kitchen.

·         Maintaining standard of product, hygiene and team motivation.

·         Work within the team with a desire to progress and further achieve.

Main Duties:

·         To prepare food consistently to the level required by the Chef (Head Chef / Executive Chef) and the company.

·         To compile the list of and complete daily Mise en Place tasks for the section to the required standard within the given time.

·         To complete all storage, stock rotation and cleaning tasks for the section to the required standard within the given time.

·         To maintain the correct level of stock as set down by the the Chef (Head Chef / Executive Chef) and minimize wastage of any sort.

·         To appropriately delegate and assist in all tasks delegated within the section.

·         To accurately give instruction to staff during service and assist if necessary in the completion of the instructions.

·         To attend departmental meetings and training as required.

·         To report hazard and maintenance requirements in the workplace to the Chef (Head Chef / Executive Chef).

·         To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and to ensure team members similarly comply.

·         To work within company rule and regulation at all times as laid out in the contract of employment and staff handbook.

# the list of duties is not exhaustive and additional duties may be required within reason for the better fulfilment of the role and the needs of the business.

Required Skills:

·         Must have good standard of English.

·         Must be able to follow instruction.

·         Must be able to work as a team.

·         Must have leadership skills.

·         Must be able to work at times including early morning, late evening, and weekends.

·         Good knowledge of Hygiene, Health and Safety procedure.

·         Must be knowledgeable about his or her specialty, as well as culinary functions in general.

·         Guest complain handling skill.

Required Behaviors:

·         Active listener.

·         Willing to learn.

·         Able to work in a team.

·         Shows initiative.

·         Attention to detail.

·         Reliable.

·         Demonstrates the ability to lead the team.

·         Professional personal presentation.

·         Stress tolerance.

·         Motivated and committed to hotel value and culture.

·         Guest satisfaction oriented.