Chef De Partie Job Description Template
Our company is looking for a Chef De Partie to join our team.
Responsibilities:
- Assist in the effective leadership, motivation and excellent communication;
- Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets;
- Supervise staff;
- Assist in positive outcomes from guest queries in a timely and efficient manner;
- Assisting the Sous Chef and Executive Chef with the delivery of large functions according to Doltone House Standards;
- Ensure all food preparation meets standards;
- Keep all working areas clean and tidy and ensure no cross contamination;
- Prepares and cooks food of all types;
- Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures;
- Trains employees in safety procedures;
- Prepare and present high quality food;
- Manages kitchen operations and ensures compliance with all food and beverage policies, standards, and procedures;
- Achieves goals such as performance, budgets, and team work;
- Manages day to day operations;
- Report maintenance, hygiene and hazard issues.
Requirements:
- Minimum 3 years of experience in a chef de partie position;
- Certificate 4 in Commercial Cookery;
- Ability to work on own or in teams;
- Possess a formal qualification in culinary arts from a recognized culinary training institution;
- HACCP / Food Safety experience;
- Applicants will be required to demonstrate a high level of previous experience in a high production culinary environment;
- The ability to work as part of a small team;
- Ability and desire to motivating Team;
- Ability to work in a fast paced environment;
- Ideally degree qualified and/or educated at hospitality academy or schooling hotel;
- Possess the ability to supervise multicultural crew members;
- Hold a relevant tertiary qualification;
- A current, valid, and relevant trade commercial cookery qualification (proof may be required);
- Proven experience in a similar role coupled with an awareness of social enterprise models;
- 3 years or more working in a 4/5 hotel culinary operation and ideally cruise ship experience, although not essential.