Chef de Partie

KEY RESPONSIBILITIES AND ACCOUNTABILITIES  

• Ensure all food preparation meets standards 
• Prepare and present high-quality food 
• Supervise junior team members 
• Keep all working areas clean and tidy and ensure no cross contamination 
• Ensure food stuffs are of a good quality and stored correctly 
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets 
• Have control and organisation of own section 
• Assist Head Chef/Sous Chef/Senior CDP in the training of all staff in compliance of company procedures 
• Ability to work well as part of a team