Chef de partie (X/W/M)

Responsibilities and Tasks: 1) Be responsible for the tasks ordered by the sous chef or by the chef himself. 2) Preparation of service: - Clean, washes, peel, cut and cooks vegetables/fruits. - prepare garnishes, cold sauces, soups, appetizers, desserts, salads, etc... - assist with set-up - cut and cooks various foods - assist the chef in the preparation and dispatch of dishes to the various parts of the kitchen - Carry out the preparations, manages and controls the quality - Control and justifies the quantities of raw materials and semi-finished products consumed - Serve guests behind the buffet and/or self-service - Assist in the reception and storage of equipment and/or raw materials - Supervise the activities of the trainees and/or apprentices - tidy and clean the kitchen and work areas - Ensure order and cleanliness in the kitchen - observe safety standards while on the job - order, receives and checks merchandise under the direction of the chef or a chef de partie - prepare canapés, starters, main courses, desserts, soups, sauces, rolls, snacks, etc... - replace colleagues - report any problems to the chef - Manage the surplus of production and goods - Manage the storage and conservation of raw materials - Take part in various meetings between colleagues and the chef - Give suggestions for new preparations, dishes, presentation, etc... - Manage both hot and cold preparations - Is versatile and able to work independently in each department of the kitchen. - Cook meat, fish and poultry - Present and garnishes plates as directed by the chef - Prepare and finishes hot dishes - Transmit to the chef and/or places orders, ensures and monitors continuity of deliveries - Control preparations, deliveries, freshness and quality Additional information and special situations: - Use of kitchen equipment and tools - Respect the rules related to the function itself, respect the HACCP rules, respect the work rules as well as the presentation methods specific to the house. - Lifting heavy weights - Standing and walking while performing tasks - Withstand pressure during rush hours - Risk of injury from handling knives, kitchen equipment, hot parts of kitchen utensils, walking on wet/greasy floors or possible fire.