Chef de Partie

Position Summary Chef De Partie (CDP) - responsible for supporting the Head & Sous Chef, as well as working independently, in a busy hotel / restaurant kitchen delivering consistently high-quality food. Ensure the highest standards & consistent quality in the daily preparation & keep up to date with the new products, recipes & preparation techniques. Duties and Responsibilities Takes care of daily food preparation & duties assigned by the superiors to meet the standard & the quality set by the Restaurant. Coordinates daily tasks with the Sous Chef and Head Chef. Estimate daily production needs & check quality of raw & cooked food products to ensure that standards are met. Ensure highest levels of guest satisfaction, quality, operating & food costs on an ongoing basis. Knowledge of all standard procedures & policies pertaining to food preparation, receiving, storage & sanitation. Full awareness of all menu items, their recipes, methods of production & presentation standards. Operate & maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure & friendly work environment. Personally responsible for hygiene, safety & correct use of equipment & utensils. Ability to produce own work in accordance with a deadline & to assist & encourage others in achieving this aim. Daily feedback collection & reporting of issues as they arise. Assess quality control & adhere to hotels service standards. Carry out any other duties as required by management. Prerequisites A high standard of spoken & written English. Flexible working hours subject to the demands of the business. Able to work under pressure. Excellent culinary catering talent. Experience At least 3 years' experience cooking in a well-established restaurant or full-service hotel Applications must include a CV and covering letter stating experience: This job was originally posted as www.caterer.com/job/89791369