Chef De Partie

Report To Owner / Manager
Responsible For Kitchen staff
Relationship With Owner / Manager, staff, suppliers and customers 
Duties and Responsibilities 

Plan Menus and ensure all menus are regularly updated, paying special attention to seasonal availability.
 Ensure all menus are costed and priced correctly to obtain required gross profit.
Ensure all staff are trained to deliver good portion control and pleasing presentation of all dishes.
Hold regular meetings with the key kitchen staff to ensure smooth running of the kitchen.
Successful candidate need to have 2-3 years work experience in the same field or most related study. 
Ensure all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment and are not allowed to work.
Ensure all stocks are ordered to the correct quantities, quality and price.
Ensure all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
Conduct regular maintenance checks of equipment to reduce breakdowns.
Ensure all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
Ensure attendance records are kept daily.
Ensure all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances etc.
Ensure all documents are sent to appropriate person for processing.
Conduct regular stock checks/stock-takes.
Ensure expenses are within budget limits.
Ensure all information required to compile meaningful budgets is available at all times. 
Regularly update your knowledge and skills for the good of the establishment.
planning menus, estimating food and labour costs, and ordering food supplies.
Monitoring quality of dishes at all stages of preparation and presentation
Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff 
Demostating techniques and advising on cooking procedures preparing and cooking food explaining and enforcing hygiene regulations
May select and train staff
May freeze and preserve foods