Chef De Partie. Border. Irlanda

Preparing meals and food to meet the specifications of guests in a timely manner

Properly measuring kitchen ingredients and food portions

Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements

Setting up the kitchen prior to a restaurant’s opening

Preparing a particular kitchen station by bringing all food containers to that point in the line

Cooking a specific portion of each plated meal

Assisting with marinating, cutting and precooking foods

Cleaning the kitchen before the restaurant closes

Cleaning and sanitising their area with warm water and soap

Wrapping unused items and storing them in proper areas at the end of a shift

Plating food creatively and maximising customer enjoyment

Coordinates daily tasks with the Sous Chef.

Responsible for supervising junior chefs or commis.

Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation, and presentation of food are of the highest quality at all times.

Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.

Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.

Full awareness of all menu items, their recipes, methods of production, and presentation standards.

Follows good preservation standards for the proper handling of all food products at the right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.

Ensure effective communication between staff by maintaining a secure and friendly working environment.

Establishing and maintaining effective inter-departmental working relationships.

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Personally responsible for hygiene, safety, and correct use of equipment and utensils.

Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.

Checks periodically expiry dates and proper storage of food items in the section.

Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.

Guides and trains the subordinates daily to ensure high motivation and an economical working environment.

Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

Daily feedback collection and reporting of issues as they arise.

Assess quality control and adhere to hotel service standards.

Carry out any other duties as required by management.