A Chef de Partie reports directly to the Sous Chef.
The Chef de Partie is required to work closely with the Sous Chef and Chef de Cuisine
in order to assist with the preparation, cooking and presentation of produce. They
are responsible for running a section with the assistance of the Commis Chef.
The Chef de Partie role includes the following but not limiting to:
• The management and maintenance of a section with the assistance of Commis Chefs.
• The preparation and cooking of food to the restaurant specific standards.
• Development, mentoring and supervision of the Commis Chef on section.
• Knowledge and implementation of wastage controls, section stock control and rotation.
• Completion of the cleaning schedule for the kitchen.
• Detailed knowledge of the full menu along with its respective ingredients.
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs set by the company and SFA.
• Reporting of maintenance issues to his/her immediate supervisor.
• Food produced to highest standards and to restaurant specifications.
• Raw materials/ingredients used in the correct and proper order.
• Ability to give a detailed description of all dishes.
• All health/safety requirements are achieved and maintained. Documentation such as cleaning schedules and temperature records completed.
• Providing full support to the Head and Sous Chef, as well as other colleagues.
• Smooth and efficient running of his/her section, tasks completed in a timely manner.
• Regular and consistent training, coaching and support given to Commis Chefs.
