Chef De Partie

MAIN PURPOSE OF JOB:

• To assist the Sous Chef on duty with fermentation, storage, preparation and cooking of all food items.
• Adhering to all Health and Food Safety areas of “Due Diligence” especially pertaining to fermentation process and procedures.
• Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.

DUTIES

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality 
• Enforce strict health and hygiene standards especially with standard cleanliness required with fermentation process and procedures
• Help to maintain a climate of smooth and friendly cooperation