Chef de Partie

CONFIDENTIAL

•Ensure that daily Restaurant kitchen checklists are completed

•Assist in the opening and closing of the kitchen

•Ensure the correct quantities are prepared to meet daily needs

•Perform skilled cooking food preparation and presentation

•Prepare all food items as directed in a sanitary and timely manner

•Serve food in the proper portion size and at the proper temperature as per set recipes

•Ensure timely preparation of all food items

•Check with the Sous chef the list of all daily preparations their priority special tasks etc.

•Set up respective stations with the appropriate utensils and equipment as per outlet’s guidelines

•Follow standard recipes portion controls and storage specifications as set by outlet’s Executive chef

•Acknowledge orders and prepare them according to specifications

•Delegate tasks to Commis and Demi chefs

•Ensure cleaning sanitation and organization of designated kitchen section walkin coolers and storage areas are done as per outlet’s standards and checklists

•Frequently check on respective section’s fridge and freezer’s temperature and record them using the appropriate form

•Make sure that all prepared food is stored in its appropriate container and labeled with product name production and expiry dates and at the proper temperature

•Stock food items in the proper portion size and at the proper temperature

•Work at an efficient and consistent pace

•Check with the Outlet Chef for details about any special events or particular service requests either upcoming or for that day in order to prepare for service accordingly

•Make sure that quality quantity temperature and presentation are as per set outlet standards before sending items into the dining area to the guest

•Ensure consistency application of portion control of all menu product items as set by outlet

•Ensure that the station is completely set with the appropriate utensils and equipment according to outlet’s guidelines

•Restock all items as needed throughout the shift

•Control wastage and recordreport all wastages

•Guarantee that fresh and dry products are being used and stored as per the FIFO procedure

•Help in any area of the Restaurant kitchen when circumstances dictate

Skills

•Minimum 2 years of experience as a Chef de partie in a Lebanese restaurant

•Expertise in Kitchen cold and hot mezza section as well as shawarma is a necessity

Responsibilities

The Chef de Partie must be able to work in a fastpaced environment and is responsible for the proper function of the restaurant’s kitchen controlling costs and ensuring Food Beverage quality and service.

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