Job Description

Title

Chef

Reporting Lines

Reports to: Head Chef
Direct Reports: Cooks

Role Objective

The role of the Chef de Partie is to participate in the day to day operation of the kitchen and be skilled to prepare menu items in all sections in line with food quality and presentation standards.

Product

Food Preparation

· Ensure all food Is delivered in accordance with quality, presentation and temperature

standards.

· Be a subject matter expert in your section (s).

Quality Assurance

· Spot check food from all sections to ensure quality and consistency.

· Ensure service times are always met by the kitchen

Feedback

· Seek feedback through available channels from management, staff and patrons on

Menu and seek to improve where required.

What does success look like?

· Positive customer and media reviews in all channels

· Consistent product delivery to standards

· Engaged and passionate kitchen team striving to continuously improve product delivery

Kitchen Management

Procedures

· Understand and communicate all kitchen procedures with staff on a daily basis.

Cleaning

· Uphold high standards of kitchen cleanliness on a daily basis.

· Implement a structured cleaning roster and ensure it is adhered to.

· Oversee effective monthly cleaning by contracted cleaners.

Equipment

· Ensure all kitchen equipment is in good working order and serviced as it should be.

· Communicate issues with kitchen equipment to Sous Chef or Head Chef.

· All kitchen equipment has operating procedures in place and all team members

· are trained before using the equipment.

Kitchen Audit

· Understand the kitchen audit tool and ensure and participate in kitchen audit

· -assessments

Food Safety

· Manage hygienic food handling practices and food safety standards in line with

· company policies.

· All deliveries are received and stored safely in line with company policies.

· Manage instances of food allegations promptly and in line with company standards.

What does success look like?

· Kitchen is always kept immaculate, clean and in-order including equipment, fridges, ovens and crockery, following through on small repairs and maintenance required within the agreed terms.

· Customer Feedback