Chef De Partie - A'la Carte

Hyde Bodrum

CHEF DE PARTIE - A'LA CARTE

Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company’s core values.

DUTIES & RESPONSIBILITIES

• To report for duty punctually wearing the correct uniform and name badges at all times
• Organize shifting in the section with regard to mise-en-place production and its service
  
• Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner
  
• Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
  
• Maintain good colleagues relations and motivate colleagues
  
• Ensure that training on a one-to-one basis has been carried out and comprehended.
  
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
  
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
  
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
  
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
  
• Check the main information board regarding changes in any Banquets or other information regarding the organization.
  
• Keep the section clean and tidy.
  
• Pass all information to the next shift
  
• Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
  
• Check Demi Chefs / Commis Chefs on his/her section:  e.g. regarding personal hygiene.
  
• Assist the Chef de cuisine in composing new recipes and menu ideas.
  
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
  
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate

QUALIFICATIONS & REQUIREMENTS:

• Strong leadership, training and motivational skills.
  
• Strong organizational skills and ability to work in stressful fast paced environment.
  

EXPERIENCE:

• Minimum 2 years cooking experience.