Job Description

 

The Chef de Partie is usually responsible for a leading and supervising a specific section of the kitchen. He is usually responsible for and manages a small team of cooks to ensure that the kitchen preparation is being executed properly and the food service flows smoothly during the operation of the restaurant. The Chef de Partie is usually the third in command after the sous chef and the executive chef, thus it is a very important leadership role in the kitchen. 

 

Duties

 

• Oversee preparation of the food items

• Ensure that sanitary, cleanliness and safety is being adhered to the highest standard

• Supervise line cooks and assist in the cooking of food items

• Solve problems that occur in the station during service as soon as possible

• Assist the Sous and Executive chef in tracking inventory and food costs to prevent theft and pilferage

 

Expectations

 

• Maintain a positive and professional attitude

• Possess good managerial and leadership skills

• Have good time management and always planning ahead

• Able to foresee situations ahead in time and implement measures to correct it

• Practice effective communication

• Knowledgeable about kitchen equipment

 

Preparation Timeline

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Opening Checklist

 

 

 

 

 

 

 

Closing Checklist