CHEF DE PARTIE

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all foodpreparation areas according to established standards of hygiene.

· Washing and appropriately storing allcooking appliances, instruments, utensils, cutting boards, and dishes.

· Promptly transferring meal ingredientsfrom storage areas to the kitchen as per the Cook's instructions.

· Accurately measuring meal ingredients for therecipes.

· Receiving deliveries and verifying that allordered items have been delivered and are of good quality.

· Assisting with the unloading of deliveredfood supplies.

· Assisting supervisor in inventory duties

· Performing basic cleaning duties and ensuringthat work stations and kitchen are properly sanitised to meet HACCP standards

· Plating and presenting meal items as per sectionsrequired

· To be responsible for completingfood preparations for your section

· To ensure minimum kitchen wastage.

· To monitor stock movement and beresponsible in preparing ordering list for the supervisors in charge

· To ensure knowledge of the productis maintained and communicated to all relevant personnel.

· To learn and record skills andrecipes from other members of the department

· Prepare the meal ingredients, whichincludes washing, cleaning, peeling, cutting, and chopping fruit, vegetables,poultry, and meat.

· Managing and training any demi-chef departies or commis working with you

· Ensuring you and your team have highstandards of food hygiene and follow the rules of health and safety

· Monitoring portion and waste control tomaintain profit margins