Job Description

As the Chef de Partie of the Company, you shall willingly and diligently carry out the duties

assigned to you from time to time, including but not limited to the following:

1 Produce all items relating to the menu to the establishment standards set by the

Executive Chef.

2 Maintain a high standard of hygiene and health and safety.

3 Ensure all equipment failure and hazards are reported to the Executive Chef or another

senior member of staff.

4 Ensure a strict control on food waste and reporting any waste in the correct procedure.

5 Ensure a correct standard of stock rotation, making sure food products are used prior to

the best before date.

6 Ensure all portion controls are strictly adhered to.

7 Ensure the highest standard of food production and presentation at all times as per

standard of performance manual and recipes.

8 Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.

9 Ensure a high standard of personal appearance at all times, including the wearing of the

correct protective clothing as laid down in the codes of practice.

10 Ensure a close professional working relationship with other members of staff at all times.

11 Ensure the kitchen is secure, clean and safe before going off shift.

12 Attend all team briefs as required.

13 Participate in monthly physical stock take of the Restaurant, including but not limited to

plates and utensils.

14 Perform miscellaneous job-related duties as assigned.

Business Edge