Chef de Partie

As Chef de Partie we expect you to effectively run a section ensuring the quality of dishes being prepared are consistent and meet the established standards. A Chef de Partie is responsible for ensuring the more junior chefs or cooks in the kitchen are given clear direction and are effectively supervised to be able to develop their skills and showcase their precision and creativity. Key Responsibilities/Accountabilities: Set up and clean down the kitchen before and after service Ensure the kitchen is kept clean and hygienic at all times maintaining the necessary cleanliness steps and procedures Ensure all stocks of produce and ingredients are kept under optimum conditions, maintain day to day records Ensure all mise-en-place is always freshly prepared and on time Ensure all dishes are being prepared according to the correct recipe Preparing, cooking and presenting high quality dishes within the speciality section. Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing meat and fish and any/all assigned dishes Ensure that the production, preparation and presentation of food are of the highest quality at all times Must be available to work Weekends and closing with late finish after midnight. Ensure any anticipated issues are communicated promptly to the Head Chef or Sous Chef Ensure and control quality, operating and food costs on an ongoing basis Meet the standards of the personal grooming regarding cleanliness, sanitation and hygiene as stated in Staff Handbook Adhere to Health & Safety policies and regulations complete all checklists accordingly Carry out any other duties as assigned by Head Chef or Sous Chef TPBN1_UKCT