To ensure high standards and efficiency in the running of the kitchen/partie whilst always aiming for an increase in standards, profitability,

staff development and as well maintaining impeccable levels of hygiene.

Skills

§ To oversee the preparation, cooking, and presentation of meals in a

designated section.

§ Directing chefs in their section in preparing, cooking, and presenting

culinary dishes.

§ Enforcing strict health and hygiene standards in the kitchen

§ Troubleshooting any problems that may arise in the kitchen.

§ Responsible for all culinary dishes that are prepared in their section.

§ To be fully aware of all the Health and Safety at Work regulations in

accordance with company's policies & procedures

§ The cleanliness, stock control, organisation and standards of the

kitchen

§ Ordering daily basis, whilst keeping in mind stock usage, menu

planning and business levels

§ Training of Commis Chefs on section, delegation of tasks to Commis

and Demi Chefs

§ Constantly advising Chef on needs and ordering requirements

§ Assist other Chef de Parties and help each other keep motivated and

focused.

§ Take part in any training required.

§ Must be able to work long hours under extreme pressure.

§ Able to take control and create a conducive atmosphere in his team.

§ To have a committed approach to the development of creative service

in the kitchen.

§ To be aware of, and comply with statutory requirements regarding the

workplace such as health & safety, hygiene, accident prevention, fire

prevention, licensing and employment law, etc.

§ To carry out any reasonable duty to assist in the smooth running of the

Company.

§ To pass on all information to your Commis and to enhance their

knowledge wherever possible.

§ Assist the Head Chef and the rest of the team to maintain quality,

standards and cleanliness required.