Caprice Holdings Ltd - 3-5 Rathbone Place, London 020 7307 5760
Chef de Partie
PURPOSE OF JOB
To assist the Sous Chefs/Head Chef in the daily preparation and service of food, ensuring that the highest standards are maintained at all times, and to ensure that your designated section, equipment and utensils are always kept clean and tidy to the standards required by the Restaurant.
KEY RESPONSIBILITIES
1 To deliver consistently high levels of service to ensure complete satisfaction of both internal and external customers.
2 Ensure that the food is prepared and presented to the highest standards as required by the Restaurant.
3 To produce food as directed by the Sous Chefs and to present it at the times required.
4 To be fully conversant with all menus, in particular items which are the responsibility of your section and of their recipes and quantities.
5 To advise the Sous Chefs of any irregularities in stock control.
6 To assist the Sous Chefs in rotation of stocks and correct storage procedure ensuring the appropriate stock level.
7 To work in close liaison with all sections of the kitchen to ensure efficient service and maintain high level of communication with colleagues and other staff.
8 Report any defects in machinery and equipment immediately to your section leader.
9 To always be suitably dressed and wear correct and clean uniform at all times to the required standard of the restaurant. This must include adequate non-slip footwear.
10 Maintain high standards of personal hygiene.
11 Ensure that food product is not wasted and that standard recipes are adhered to at all times.
12 When preparing staff food when required, ensure that as much care and attention is given as with the restaurant food.
13 To respond to urgent restaurant requirements.
14 To maintain a clean and healthy working environment.
15 To supervise and check every dish sent from the section to ensure standards are maintained.
16 To adhere to all Statutory and Company requirements regarding fire, health & safety and food hygiene.
GENERAL RESPONSIBILITIES
1 To uphold and maintain all standards in line with your department’s operating procedures.
2 To participate in training within your department and other departments as deemed appropriate by your manager.
3 To carry out any reasonable instructions/duties as directed by those senior to you.
4 To deal with all internal and external customers in a professional and courteous manner at all times.
