Chef De Partie

client of Hirelabanese

Key Responsibilities:

Section Management:

• Oversee and manage a specific section of the kitchen (e.g., grill, pastry, saut , etc.), ensuring the smooth and efficient running of food production in your area.

Food Preparation & Cooking:

• Prepare and cook high-quality food in accordance with the restaurant's menu and established recipes, maintaining consistency and presentation standards.

Team Leadership:

• Supervise and train junior kitchen staff, ensuring they follow correct procedures and maintain a high standard of food preparation and hygiene.

Inventory & Stock Control:

• Manage stock levels for your section, ensuring ingredients are ordered and stored appropriately to minimize waste and ensure freshness.

Health & Safety:

• Ensure that all kitchen practices follow food safety, sanitation, and hygiene standards, always complying with health and safety regulations.

Quality Control:

• Monitor and maintain the quality of dishes before they leave your section, ensuring they meet the restaurant's standards for taste, presentation, and portion size.

Collaboration:

• Work closely with the Sous-Chef to assist with daily specials, and food preparation.

Efficiency:

• Ensure that your section is always well-prepared and organized to handle the demands of the service, maintaining a fast pace during peak hours.

Problem Solving:

• Address any issues related to food preparation, customer concerns, or kitchen operations in a calm and efficient manner.

Key Performance Indicators (KPIs):

• Quality and consistency of dishes prepared.
• Efficiency and organization of the section.
• Adherence to food safety and hygiene standards.
• Team performance and development.
• Wastage within the section.
• Food Cost
• Mystery shopper report (Part related to Kitchen)
• Number of complaints (Related to Kitchen)