Chef de Partie

JOB POSITION:              CHEF DE PARTIE
REPORTS TO:                 EXECUTIVE CHEF, HEAD CHEF, SENIOR SOUS CHEF
DIRECT REPORTS:          All demi chef de parties, commis chefs, apprentices and porters

The Chef de Partie will be a team player and assist the kitchen management team in motivating and developing the staff with the correct example and assisting to create a culture of passion and enthusiasm for the preparation and service of food. Chef de Partie will act as a role model to all new employees and cultivate an excellent working partnership between the restaurant management team and kitchen brigade.

JOB DUTIES

Core Skills

  • To work with the restaurant team to understand customer expectations
  • To consistently prepare and cook all food to the standards and dish specifications, and train junior members of the team to do the same
  • To be hands on and present during the busy service periods
  • To assist in the delivery of Duck & Waffle Health & Safety Policy and Food Safety all related paperwork checks & record keeping

Development & Team Work

  • To accept responsibility for a station within the kitchen, ensuring that it is fully prepped, stocked and set for service times.
  • Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
  • To assist the kitchen management team to deliver; supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
  • To establish and maintain good front of house relations at all times.
  • To promote best practice within the kitchen & constantly look to improve processes & procedures working with the kitchen management team
  • To delegate responsibly and make follow-up checks to ensure the performance of your section
  • To encourage team members to continually improve their performance – recognising, praising and rewarding excellent performance in the team
  • To develop strong team relations by encouraging open communication between all members of the restaurant team both front and back of house
  • To follow as set out by the kitchen management team; the correct preparation, cooking, presentation & service of food
  • To attend, plan & help to lead full team meetings and undertake key tasks and/or projects
  • To take responsibility for your own career path and continuous self-improvement

Detail & Quality

  • To maintain the highest possible standards of personal hygiene and appearance and to be dressed in a clean correct uniform at all times
  • lead by example and ensure that junior members of the kitchen team have excellent levels of personal hygiene and presentation standards
  • To be consistently punctual for all scheduled shifts & demand the same discipline amongst the team
  • Ensuring the aesthetic standards of presentation of the kitchen & the pass are excellent at all times from all areas of the restaurant and the team are consistently focused on maintaining this
  • To assist the kitchen management team to deliver all aspects of all statutory requirements under Environmental Health regulations such as Food Hygiene, Fire Safety, COSHH and HACCP
  • To order and accept deliveries to Duck & Waffle Local standards and to ensure that all stock meets both company and legal standards
  • To assist with the ordering, storage and careful use of all kitchen supplies
  • To ensure that the kitchen/section is fully prepped, stocked and set for service at all times
  • To ensure that all food is served to the correct standard and specification

Financial

  • To assist with the accurate food stock count on a weekly basis, report factually and all food wastage is recorded and minimized by the whole team
  • To work with the kitchen management team to minimise waste of gas, water & electricity
  • To assist in the monitoring of correct product storage, stock rotation, food quality and portion control