Chef De Partie

POSITION OBJECTIVE Responsible for the efficient production of his/her section including food preparation, cooking, presentation and storage. 
Key Responsbilities 
- To abide by the food standards in the Kitchen. 
- To organize the daily preparation of his/her section. 
- To plan and organize the daily routine of the menu requirements of the day. 
- To conduct training for junior staff. 
- Supervising and assisting with the preparation of raw materials. 
- Finishing and presenting dishes for service. 
- Determining the freshness of products used and makes storing properly according to established standards. 
- Preparing special dishes as requested. 
- To maintain food cost within the budget by controlling waste without compromising standards. 
- Performs any other duties, which may be allocated from time to time. 
- Make sure to keep his/her station clean at all time and especially before leaving at the end of the shift. Health, Safety and Security 
- Maintain the required standard of operational hygiene according to cleaning rotas at all times. 
- Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. 
- Familiarize with emergency exits and evacuation procedures. Financial Management 
- Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure. 
- On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results. 
General - Comply with the company's corporate code of conduct. 
- Familiarize yourself with the company values and model desired behaviors. 
- Perform tasks as directed by the Management in pursuit of the achievement of business goals.