Job Description

Chef de Partie Responsibilities:

• Prepare and cook high quality food according to menu guidelines and recipes.
• Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
• Ensuring that all mise\xe2\x80\x90en\xe2\x80\x90place is always freshly prepared and on time.
• Supervising members of the kitchen team who are responsible to you.
• Ensuring that junior chefs and trainees receive the right training and optimum guidance.
• Helping to create good communication between floor and kitchen staff and within the kitchen.
• Receiving and safe storage of food.
• Assisting with regular stock takes.
• Receiving, recording and accounting for supplies and deliveries.
• Maintaining restaurant cost control systems as they affect your area of responsibilities.
• Following correct hygienic food handling practices.
• Following the restaurant\xe2\x80\x99s regular cleaning and waste disposal practices.
• Optimising the use of restaurant resources: food, energy, labour, water.
• Using safe work practices and supporting others to use them.
• Being fully aware of the venue\xe2\x80\x99s Fire Safety Procedures and Health & Safety regulations.
• Participate on the health and safety committee, rotation basis.
• Maintain kitchen equipment and plant in good condition.
• Participating in team meetings and surveys.
• Attending training courses and seminars as and when required.
• Striving to study management subjects in preparation for future advancement.
• Carrying out other duties typically expected of the position as required from time to time.

Mise\xe2\x80\x90en\xe2\x80\x90place preparation and freshness. \xef\x82\xa7 Ensuring that all stocks are kept under optimum conditions. \xef\x82\xa7 Cooking and service of food according to the restaurant\xe2\x80\x99s quality and service standards . \xef\x82\xa7 Training of kitchen staff as directed by Chef\xe2\x80\x90in\xe2\x80\x90charge. \xef\x82\xa7 Safety and cleanliness of all kitchen and food storage areas. \xef\x82\xa7 Ensuring high levels of kitchen team performance. \xef\x82\xa7 Contributing to creating a harmonious environment amongst all staff within the restaurant. \xef\x82\xa7 To deputise in the Sous Chef\xe2\x80\x99s absence and take charge of the kitchen when directed to do so. Job Types: Full-time, Permanent Salary: $1,545.85 - $3,934.46 per month Benefits:

• Employee discount
• Food provided
• Health insurance
• Parental leave

Schedule:

• Day shift
• Holidays
• Night shift
• Shift system
• Weekend availability

Application Deadline: 15/05/2023
Expected Start Date: 15/05/2023
Shift system

• Health insurance