Chef De Partie

POSITION OBJECTIVE Responsible for the efficient production of his/her section including food preparation, cooking, presentation and storage.
Key Responsbilities
- To abide by the food standards in the Kitchen.
- To organize the daily preparation of his/her section.
- To plan and organize the daily routine of the menu requirements of the day.
- To conduct training for junior staff.
- Supervising and assisting with the preparation of raw materials.
- Finishing and presenting dishes for service.
- Determining the freshness of products used and makes storing properly according to established standards.
- Preparing special dishes as requested.
- To maintain food cost within the budget by controlling waste without compromising standards.
- Performs any other duties, which may be allocated from time to time.
- Make sure to keep his/her station clean at all time and especially before leaving at the end of the shift. Health, Safety and Security
- Maintain the required standard of operational hygiene according to cleaning rotas at all times.
- Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
- Familiarize with emergency exits and evacuation procedures. Financial Management
- Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
- On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing  corrective  measures  where necessary to produce positive business results.
General - Comply with the company's corporate code of conduct.
- Familiarize yourself with the company values and model desired behaviors.
- Perform tasks as directed by the Management in pursuit of the achievement of business goals.