Chef De Partie- Western

- 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 colleague 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.