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The principal responsibility of this role is to support and work with all other chefs to maintain consistency in their section, in food preparation and throughout the kitchen. A Chef de Partie is expected to fully understand any instructions given to them by the Head Chef or Sous Chefs, assisting in preparing required food as directed or conveying such messages to other chefs in the kitchen. They must be able to work calmly and professionally in a fast-paced kitchen environment and be able to communicate effectively with all employees. Ad hoc duties will be required at times, as directed by management.

KEY OBJECTIVES:

· Preparing and cooking dishes to the highest standards.

· Collaborating with the kitchen team to maintain an efficient and organised kitchen.

· Consistently following all food safety and hygiene regulations.

· Ensure consistency and quality in food preparation and presentation.

PRIMARY RESPONSBILITLES: All duties listed below are to be executed to the highest of standards.

Preparation/Service Duties

· Check prep lists for each shift and complete prep based on these required levels.

· Ensure relevant sections are up and ready for each service period, all prep and equipment must be present.

· Listen to the Head Chef/Sous Chef calling the orders during service and prepare required dishes in time with the required calls.

· Prepare and cook menu items according to established recipes and presentation standards of the venue.

· Ensure knowledge and practice of food safety techniques, storage and labelling at all times.

· Rotate stock as required for the next service period and complete new prep lists.

· Liaise with Senior Chefs regarding required sections before finishing a shift and ensure handover is complete.

General Duties

· Supervise required kitchen areas and ensure they are always clean and well-maintained throughout the day.

· Clean the required section to the required standards at the end of each service.

· Ensure correct storage, labelling and rotation of deliveries and stock.

· Ensure all stoves, ovens, hoods, fridges and sections are pulled apart and cleaned after each service.

Other

· Enforce a positive duty within the venue to reduce the risk of sexual harassment from occurring, providing a safe space for all employees.

· Comply with all workplace policies, procedures and reasonable requests made by management.

SELECTION CRITERIA - Qualifications, skills knowledge, experience and attributes required to undertake the position

Knowledge and Experience

· Previous experience in a commercial kitchen is required.

· Relevant trade qualification is required.

· Strong knowledge of various cooking techniques, kitchen equipment and ingredients.

· Knowledge of fire evacuation and workplace health and safety procedures, including food safety requirements.

Skills/Abilities

· Proficiency in preparing and cooking a wide range of dishes.

· Ability to work in a fast-paced environment while maintaining composure and attention to detail.

· Manage multiple tasks efficiently.

· Flexibility to adapt to changing menus and kitchen needs.

Values/Attributes

· Demonstrated ability to be self-directed and to take initiative.

· Dedication to exceeding customer expectations.