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.