Chef de Partie

Support the Chef Manager/Catering Manager with kitchen brigade leadership and management, ensuring high standards of food delivery and kitchen management across all sections of the business onsite.

Requirements

• Maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation)
• Aid with menu planning and menu costings to achieve budgeted Gross Profit Margin
• Accommodate food orders using approved suppliers
• Maintain high standards of hygiene in premises and self
• Responsible for team performance to deliver top-quality food
• Verify food presentation and temperature, recording temperatures on charts
• Carry out stock takes as needed
• Maintain good communications and working relationships with clients, customers, and staff
• Clean and maintain hygiene standards in kitchen
• Perform any reasonable task to assist with service, food preparation, hygiene, and kitchen efficiency