Chef de Partie

Reports to:  Head Chef

Direct Reports:  Commis Chefs, Kitchen Porters

Area of Business:   The Doyen 

Responsibilities

• To manage the general day to day running of their section within the Kitchen
• To manage cost and quality control for both incoming and outgoing goods
• To ensure that goods are stored in the correct conditions and that stock rotation is carried out correctly
• To maintain the hygiene of the kitchen at all times
• To be aware of costs and wastage
• To ensure temperature readings are taken on a daily basis and documented and that hygiene procedures are carried out
• To ensure that a high standard of personal hygiene and appearance is maintained at all times
• To assist in Training and Development of junior members of the team
• Any other duties relevant and related to the post

Educational qualifications

• NVQ Level 2 in Food Preparation and Cooking or equivalent qualification essential
• Food Safety Level 1 Certificate essential

Skills and Experience

• 1 year minimum experience in a busy kitchen environment, with knowledge of all sections and experience of different styles of cooking
• Good knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with health regulations
• Able to work well in a team

Main Points of Contact – internal and external

• Other staff in the premises
• Delivery personnel

Other relevant information

• Flexible regarding hours of work